Step 1

Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish and a large mixing bowl.

Step 2

Prep the banana peppers by cutting off the stems. Use a small knife to slice down one side of each pepper from top to tip. (You don’t want to cut the banana peppers in half, but just create a slit so they’re much easier to stuff.) Remove the seeds inside and discard. Make sure to wash your hands well with hot soapy water. Even though banana peppers are usually mild, they may leave oils on your hands that can burn your eyes.

Step 3

Next, set a small skillet over medium heat. Add the butter, diced onions, and garlic. Salt and pepper liberally, then sauté to soften for 3 to 5 minutes.

Step 4

Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper in the mixing bowl.

Step 5

Once the onions and garlic have softened, move to the bowl, and mix the sausage mixture by hand until smooth and even.

Step 6

Pour the marinara into the baking dish.

Step 7

One at a time, scoop up the sausage mixture with your hands and press it down into the banana peppers. Use your finger to press it all the way to the tip filling the banana pepper entirely. The peppers do not have to be closed along the seam, but they also shouldn’t be so stuffed that the pepper could crack.

Step 8

Place the stuffed banana peppers in the baking dish. Alternate the directions in which they lay so they fit neatly in the dish. Cover the top of the baking dish tightly with foil. Bake for 55 minutes undisturbed.

Step 9

Remove the foil and check that the peppers are very soft. Sprinkle the shredded Italian cheese over the top of the banana peppers and place back in the oven for five minutes to melt.

Step 10

Serve warm, with marinara and a sprinkling of chopped parsley