INGREDIENTS  (Measured Raw/Whole Ingredient)

  • 4 each Hungarian peppers
  • 8 oz weight Italian Sausage, bulk
  • ½ cup Romano cheese, grated
  • 1 each egg, large
  • 1 TB basil, dried
  • 1 each baguette, 12-18 inches in length
  • ½ cup Stancato’s Marinara
  • 4 oz weight Shredded Italian 6 cheese blend
  • 4 small cloves Black Garlic, cloves
  • ½ cup Organic mayo
  • pinch salt
  • pinch pepper
  • ½ cup Stancato’s Marinara

Required Cookware & Utensils

  • 12 inch saute pan
  • pairing knife
  • 18 inch or large saute pan
  • mixing bowl
  • cooking ½ sheet pan
  • tongs
  • whisk
  • cutting board
  • serrated knife

Serves 2

Recipe Instructions

  1. In saute pan, cook Italian sausage, cool after cooking
  2. Add romano, breadcrumbs, egg, dried basil to chilled sausage mix thoroughly
  3. “T” cut the Hungarian peppers, remove seeds, wear gloves
  4. Stuff peppers evenly with sausage stuffing
  5. Heat up a large saute pan with cooking oil, place stuffed peppers in and sear on both sides (approximately 2 minutes per side)
  6. Place peppers in oven for 6 minutes @ 350 degrees
  7. Cut baguette into 6 inch subs, split the top “New England” Style, spread enough to fit 2 peppers
  8. Remove peppers from oven, place 2 peppers per bun, thick end facing out, with 2 ends meeting in the middle
  9. Top with 2 oz Stancato’s Marinara and 2 oz of shredded cheese on each and place back in 350 degree oven, back till cheese is golden brown
  10. Make Black garlic aioli by placing gloves, mayo and salt and pepper in mixing bowl, whisk till thoroughly mixed
  11. Remove peppers from oven, drizzle with black garlic aioli
  12. Warm ½ cup of Stancato’s Marinara of dipping

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