In the garden when your peppers take off and grow way more than you can pickle, or put in a salad...stuff'um! This simple recipe is a perfect option to bring the peppers a fresh new flavor at your dinner table.
16 sm./med. banana peppers (remove the seeds and sliced in half)
1 pack spicy beyond sausage links (4 links)
Topping: Vegan parmesan & parsley
Preheat oven to 350 degrees.
Lightly spray a large baking dish and line the peppers with the cut side up for stuffing.
In a medium bowl mash the sausage to make it easier to stuff the peppers.
Grate parmesan on top and sprinkle parsley.
Bake for 15min or until golden and bubbly.
Serve over Rice.