1 pound Sausage
1 pound of Ground Round
1 cup Romano cheese
1/2 cup of Cottage Cheese
1/4 Cup of Parmesan Cheese
1 large egg
3-4 banana peppers
Olive oil to saute Peppers
1 jar red pasta sauce (I used Bertoli Garlic and Olive oil)
1 cup of water (to finish cooking the pasta)
1 package of Pasta
2-3 Cloves of Garlic
1/2 Small onion
Salt and pepper and favorite dry herbs to taste
Pre-heat oven to 350 degrees.
Cook the Sausage and Ground Round with the onion and garlic (drain if needed and season to taste).
Mix sausage and ground round, 1 Cup Cottage cheese and 1/2 cup of Romano Cheese, salt and pepper, and egg together in mixing bowl.
Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers (not all of the mixture will fit). Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side.
Arrange peppers on bottom of 9x13 glass dish. Add Parboiled pasta and water and then place remaining mixture on top of the peppers then add Red Pasta Sauce to the top. Cover with foil and bake for 25-30 min (until pasta is totally finished). Add Romano & Parmesan cheese on top of the bake and slide back into the oven for another 7 min (or until it is melted).