Stuffed Banana Peppers

Instructions

1. 01

   Preheat the oven to 400°F.

2. 02

   In a small bowl, combine the panko, parmesan, and 1 teaspoon of the oil.

3. 03

   In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and cook, stirring frequently, until translucent, 3 to 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Drain off the fat.

4. 04

   Reduce the heat to low and add the pimentos and cream cheese, stirring until the cream cheese is melted and the mixture is well combined. Remove from the heat. Fold 1 cup of the fontina and 3 tablespoons of the parsley into the sausage mixture.

5. 05

   Spread the marinara in a large baking dish. Divide the sausage mixture among the pepper halves (about ¼ cup each). Place the peppers in the baking dish and sprinkle with the remaining ½ cup of fontina, then sprinkle with the panko mixture.

6. 06

   Bake the peppers until bubbly and golden brown, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley before serving.