Bob's Italian Stuffed Banana Peppers

Trim the tops off the peppers, removing seeds and ribs, then rinse. Finely chop the tops and set aside for later use.

Bring a large pot of salted water to a boil, then add the peppers. Lower the heat and simmer until the peppers are tender but firm, about 5 minutes. Drain and set aside to cool.

In a skillet, melt butter over medium heat. Sauté the chopped pepper tops, onion, and celery until softened, about 3-5 minutes. Stir in crushed tomatoes, tomato sauce, and garlic. Season with salt, basil, oregano, and black pepper. Simmer for 10 minutes, uncovered.

Preheat your oven to 350°F (175°C).

In a large bowl, mix together Parmesan cheese, egg, Worcestershire sauce, remaining salt, and black pepper. Add the hot sausage, mild sausage, bread crumbs, and 1 cup of the tomato sauce mixture. Stir until well combined.

Stuff the peppers with the sausage mixture, using a piping bag or sausage stuffer. Place the peppers in a 3-quart casserole dish and pour the remaining tomato sauce mixture over them.

Bake uncovered in the preheated oven for about 1 hour, or until the sauce is bubbling and the sausage is cooked through. An instant-read thermometer inserted into the filling should read at least 160°F (72°C).