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
Nutrition Facts4 stuffed peppers: 412 calories, 22g fat (7g saturated fat), 74mg cholesterol, 965mg sodium, 29g carbohydrate (11g sugars, 13g fiber), 26g protein.
Originally published as Spicy Quinoa Stuffed Pepper in Taste of Home Everyday Slow Cooker & One Dish Recipes 2019
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