Last August, my husband and I met a friend, Greg, at a farmers market in Chesterton early one Saturday morning. While we were walking around looking at the produce, we noticed some huge banana peppers on a table. Greg told us about an appetizer he ate at a restaurant in Michigan that were made with large yellow peppers.. So I bought them and made a modification of what he described to me.
I bought 4, 8 inch long peppers
I washed them, cut off the tops, sliced them lengthwise and de seaded them.
I placed the peppers on a foil lined baking sheet and stuffed the 8 halves with about a pound pizza sausage
divided between them. I baked them in the oven at 350* for about a half an hour. The meat was cooked through and browned on top.
While the peppers baked, a sliced about a
quart of button mushrooms and sauteed them in coconut oil in a sauce pan.
I diced about
8 Roma plum tomatoes very small and added them to the pan.
Then I added
a pinch of salt and pepper
a tsp of basil
a pinch of oregano
Let them simmer a bit until all the flavors blend. The Roma tomatoes are not juicy, so they do not create a lot of water. They are just right for this.
When the peppers came out of the oven, I put two on each plate and spooned the tomato and mushroom mixture on top of each of them.
I next sprinkled some shredded mozzarella cheese and a shake or two of Parmesan cheese on top of that...and stuck them back in the oven for a couple minutes until the cheese was melted.
We no longer miss pizza