Roasted Banana Peppers

Servings

24 390-g servings

3.6 kg Bulk Mild Italian Sausage
1.8 kg Sweet Vidalia Onion, diced
960 ml Roasted Pork Gravy
900 g Markon Roma Tomatoes, diced
56 g Fresh Italian Parsley
28 g Fresh Basil
180 g Grated Parmesan Cheese
2.7 kg Yellow Banana Peppers
to taste Kosher Salt
to taste Trade East Ground Black Pepper
12 tsp. Recipe: Parmesan Breadcrumbs
360 ml Recipe: Red Pepper Coulis
28 g Fresh Italian Parsley

Recipe Preparation

1. Place the sausage in a heated nonreactive rondeau. Add the onions and cook until translucent. Add the pork gravy, tomatoes, parsley and basil. Cook over medium-high heat for 2 minutes, stirring continuously. Remove from heat. Add the Parmesan cheese and transfer to a stainless steel hotel pan and allow to cool.

2. Slice the peppers in half including the stem, leaving it on top of the peppers if possible. Remove the seeds and white membrane. Place in 5 cm (2”) stainless steel hotel pans. Season with salt and pepper. Pour 13 mm (½”) of water into the bottom of a hotel pan and cover tightly with foil. Bake at 177℃ (350°F) for 15 minutes. Transfer to a parchment-lined sheet pan and allow to cool.

3. Spread 56 g of sausage inside each pepper. Lightly press the mixture into the peppers. Place in a single layer in a 5 cm (2”) stainless steel hotel pan. Cover and refrigerate until needed.

To prepare à la carte:

1. Place 3 peppers on an oiled metal baking pan. Sprinkle with 1 tsp. of Parmesan breadcrumbs. Bake at 177℃ (350°F) until warmed through. Transfer to a serving plate. Serve with 45 ml of red pepper coulis and parsley.