Three-Meat Stuffed Banana Peppers

• 6 cups tomato sauce, divided
• 24 banana peppers
• 4 eggs, lightly beaten
• 1 cup seasoned bread crumbs
• 1-1/3 cups grated Parmesan cheese, divided
• 1/4 cup minced fresh basil or 4 teaspoons dried basil
• 6 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 pound ground beef
• 1/2 pound bulk hot Italian sausage
• 1/2 pound ground veal
• 1/4 cup olive oil

1. Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside.
2. Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, bread crumbs, 2/3 cup cheese, basil, garlic, salt and pepper. Crumble the beef, sausage and veal over mixture; mix well. Spoon into peppers.
3. In a large skillet, cook peppers in oil in batches over medium heat for 1-2 minutes on each side or until lightly browned. Arrange 12 peppers in each prepared dish. Top with remaining sauce; sprinkle with remaining cheese.
4. Cover and freeze one dish for up to 3 months. Cover and bake the remaining dish at 350u0b0 for 35-40 minutes or until meat is no longer pink and peppers are tender.
5. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 45-50 minutes or until meat is no longer pink and peppers are tender.

tomato sauce, banana peppers, eggs, bread crumbs, parmesan cheese, fresh basil, garlic, salt, pepper, ground beef, sausage, ground veal, olive oil

Taken from www.tasteofhome.com/recipes/three-meat-stuffed-banana-peppers/ (may not work)