I have been eating a version of these peppers since I was a child, as did my mother, and did her mother. My great grandmother's recipe, there is little fuss to them which, I believe, is what makes them a great example of peasant cooking at it's finest.
Don't let their hardiness fool you--these are actually 100 percent animal-free and cound be served to vegans and meat-and-potato-types alike. A pepper that is not nearly as popular as the more boring green bell variety, these are often easily picked up at roadside stands for next to nothing. I grow them in containers in my front yard and one plant easily yields 6-10 peppers.
10-12 Sweet Banana Peppers
4 medium, fully ripened tomatoes
1 tablespoon fresh oregano or basil chopped
8 slices of stale hearty bread*
2 Tablespoons - 1/4 cup extra virgin olive oil
fresh ground pepper and salt, to taste
2- Clean the seeds out of the inside and discard the tops (or save for flavoring grains or soups later on).
3 - Mill the tomatoes. The objective here is to liquify them and you can either use a food mill, a blender, an immersion blender or a food processor. Oregano can be added during this step, before breaking up.
5 - Mix in tomato and oregano into bread thoroughly. You will need to use your hands and really get messy.
Nutritinal Info Per Pepper:
Nutritional data created using ingredient compilation and is deemed close but not exact.