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Spicy Stuffed Banana Peppers

Total Time

Prep: 45 min. Cook: 3-1/2 hours

Makes

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
Spicy Stuffed Banana Peppers Recipe photo by Taste of Home

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

Directions

  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.
  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.
  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.
  4. 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
  • 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.
  • 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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