Stuffed Peppers

• 6 large banana peppers
• 1 lb Angelo’s Italian Sausage
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• 2 tbsp chopped Italian parsley
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1 tbsp olive oil

Vodka-Style Sauce

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup crushed tomatoes
• ½ cup heavy cream
• ¼ cup grated Parmesan
• ½ tsp Italian seasoning
• Salt and pepper, to taste
• Red pepper flakes, optional

Instructions

1. Preheat oven to 400°F. Slice peppers lengthwise and remove seeds.
2. Brown sausage in a skillet. Remove from heat and mix with mozzarella, Parmesan, parsley, and Italian seasoning.
3. Stuff peppers with sausage mixture. Place in a greased baking dish, drizzle with olive oil, and roast 20–25 minutes.
4. For the sauce, sauté garlic in olive oil. Add tomatoes, Italian seasoning, salt, pepper, and red pepper flakes. Simmer 8–10 minutes.
5. Reduce heat and stir in cream and Parmesan until smooth.
6. Serve roasted peppers over the sauce and garnish with Parmesan and parsley.

Interesting: despite the name, the recipe shown contains no vodka. It’s a vodka-style cream-and-tomato sauce.