Greek Stuffed Banana Peppers
If you're looking for a ground turkey recipe that delivers, this is the one! The filling is flavorful and the peppers add some nice heat. You can easily stuff them ahead of time and bake them up when you're ready. —Ola Snow, Powell, Ohio
Total TimePrep: 40 min. Bake: 45 min.
- 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.
Nutrition Facts2 stuffed peppers: 298 calories, 12g fat (3g saturated fat), 72mg cholesterol, 431mg sodium, 24g carbohydrate (11g sugars, 7g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
Originally published as Greek Stuffed Banana Peppers in Healthy Cooking Annual Recipes 2015