Stuffed Banana Peppers

8 banana peppers      2 Tablsp butter     1/2 cup each:  diced onion, diced celery

28 oz. can crushed tomatoes        2 cloves garlic, minced          8 oz. tomato sauce

1 teasp dried basil      1 teasp dried oregano      1 egg         salt and pepper

1 teasp worcestirshire         1/2 cup grated parmesan cheese

1 pound hot italian sausage       1 pound mild italian sauce     1 1/2 cups bread crumbs

cut off the tope of the peppers and remove ribs, seeds.  Chop edible portions of tops and

set aside.  Put peppers in boiling water and simmer for 5 mins, then drain well.

In a medium skillet, melt butter, saute chopped pieces of pepper with onion and celery

until tender, about 3-5 mins.   Stir in tomatoes, tom sauce and garlic.   Season with the

basil, oregano and salt and pepper.   Simmer uncovered for 10 mins.   Preheat oven to 350.

In a large bowl, combine egg, S&P, worcestirshire and parmesan.  Add in the sausage,

crumbs and 1 cup of the tomato mixture.  Using a piping bag, fill the peppers and place in a

casserole dish.  Top with remaining sauce.  Bake uncovered for one hour.