- 8 large banana peppers
- 1/2 teaspoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons minced fresh basil or 1 tablespoon dried basil
- 8 pitted Greek olives, sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup dry bread crumbs
- 1/4 cup water
- 1/4 cup egg substitute
- 1/4 teaspoon pepper
- 3/4 pound lean ground turkey
- 2 cans (8 ounces each) no-salt-added tomato sauce
- Preheat oven to 350°. Cut and discard tops from banana peppers; remove seeds. In a Dutch oven, cook peppers in boiling water 2 minutes. Drain and rinse in cold water; pat dry.
- In a small skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in basil; transfer to a large bowl. Stir in olives, cheese, bread crumbs, water, egg substitute and pepper. Add turkey; mix lightly but thoroughly.
- Spoon mixture into banana peppers. Place in a 13x9-in. baking dish coated with cooking spray; top with tomato sauce. Bake, covered, 45-50 minutes or until a thermometer inserted in turkey mixture reads 165° and peppers are tender. Yield: 4 servings.
Originally published as Greek Stuffed Banana Peppers in Healthy Cooking Annual Recipes Annual 2015, p143
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