Name: Spicy Stuffed Banana Peppers
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 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

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

Can you freeze Spicy Stuffed Banana Peppers?

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

If you have leftover quinoa, feel free to substitute 1/2 cup of cooked quinoa in the filling.

If you have trouble locating banana peppers, try Bianca peppers or regular bell peppers.

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Spicy Stuffed Banana Peppers

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Yield:4 servings

Prep:45 min

Cook:3 hours 30 min

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Ingredients

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

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Directions

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.