Spicy Stuffed Banana Peppers
Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. —Danielle Lee, Sewickley, Pennsylvania
Total TimePrep: 45 min. Cook: 3-1/2 hours
- 6 tablespoons water
- 3 tablespoons uncooked red or white quinoa, rinsed
- 1/2 pound bulk spicy Italian sausage
- 1/2 pound lean ground beef (90% lean)
- 1/2 cup tomato sauce
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons Sriracha chili sauce
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 16 mild banana peppers
- 2 cups reduced-sodium spicy V8 juice
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork.
- In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture.
- Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours.
- Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.
Test Kitchen tips