Italian Sausage-Stuffed Hungarian Peppers
with Sugo Sepleche
Stuffed Peppers Sugo Sepleche
Makes 6-8 portions Makes three quarts
1½ lb Italian sausage
12 Hungarian banana peppers
1 egg
2
⁄ 3 c heavy cream
1 c panko bread crumbs
3 cloves minced garlic
2 c shredded parmesan
2 tbsp parsley
1 tbsp ground pepper
2 tbsp olive oil
Salt and pepper to taste
Mozzarella or parmesan cheese
Cut the peppers horizontally and clean the insides, leaving a
little rib and seeds. In a large bowl, mix the sausage, egg, heavy
cream, garlic, shredded parmesan, parsley and ground pepper
thoroughly. Add the panko bread crumbs.
Stuff the peppers with the sausage mixture, and lay the peppers
seam-side down. Drizzle with olive oil, salt and pepper. Bake
at 375 degrees for 15-20 minutes until the peppers are slightly
browned and the sausage reaches 165 degrees.
Place the peppers in a baking dish with the sugo sepleche and
top with parmesan or mozzarella cheese. Bake until the cheese
is brown and bubbly.
114
WEST VIRGINIA EXECUTIVE
3 cans Cento San Marzano tomatoes in juice with basil
1 bunch basil leaves
3 tbsp salt
2 tbsp pepper
9 garlic cloves, minced
1
⁄ 2 c extra virgin olive oil
1 tsp baking soda
3 tbsp sugar*
*Check the sweetness of the canned tomatoes. If they
contain sugar, the additional sugar is not needed.
In a blender, combine one can of tomatoes with the basil leaves
and puree the mixture. Take the other two cans and pulse
until it hits the top of the blender, usually three to five pulses.
In a pot over medium heat, add the salt, pepper and sugar, if
needed, and simmer for 30-40 minutes.
In a small sauté pan, add the oil and minced garlic. Cook until
the garlic is fragrant, then add the tomatoes. Simmer for 30
minutes, then add the baking soda. Be careful—this will foam.