Taste of Home
Spicy Stuffed Banana Peppers
TOTAL TIME: Prep: 45 min. Cook: 3-1/2 hours
YIELD: 4 servings.
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
Ingredients
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6 tablespoons water
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3 tablespoons uncooked red or white quinoa, rinsed
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1/2 pound bulk spicy Italian sausage
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1/2 pound lean ground beef (90% lean)
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1/2 cup tomato sauce
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2 green onions, chopped
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2 garlic cloves, minced
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1-1/2 teaspoons Sriracha chili sauce
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1/2 teaspoon chili powder
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1/4 teaspoon salt
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1/8 teaspoon pepper
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16 mild banana peppers
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2 cups reduced-sodium spicy V8 juice
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
4 stuffed peppers: 412 calories, 22g fat (7g saturated fat), 74mg cholesterol, 965mg sodium, 29g carbohydrate (11g sugars, 13g fiber), 26g protein.
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