Stuffed Banana Peppers With Quinoa And Chicken Sausage Recipe 45

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SPICY STUFFED BANANA PEPPERS



Spicy Stuffed Banana Peppers image

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

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 412 calories, Fat 22g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 965mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 13g fiber), Protein 26g protein.

BOB'S STUFFED BANANA PEPPERS



Bob's Stuffed Banana Peppers image

This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.

Provided by LISAPAV

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 8

Number Of Ingredients 17

8 banana peppers
2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
1 egg
1 teaspoon Worcestershire sauce
½ cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 ½ cups bread crumbs

Steps:

  • Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
  • Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
  • Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
  • Bake uncovered in preheated oven for 1 hour.

Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g

STUFFED RED PEPPER WITH QUINOA AND CHICKPEAS



Stuffed Red Pepper with Quinoa and Chickpeas image

This is a very healthy, vegetarian main course with lots of protein from the chickpeas and quinoa. The flavors in this recipe are a blend of Persian and Mediterranean. Very easy to make and super satisfying! This freezes really well for a dinner or lunch later on (goat cheese and all!)

Provided by Katherine

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h

Yield 4

Number Of Ingredients 15

1 teaspoon olive oil, or as needed
1 ⅓ cups water
⅔ cup quinoa
1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (16 ounce) can stewed tomatoes (such as Del Monte® Stewed Tomatoes with Onions, Celery, and Green Peppers)
¼ cup walnut pieces
½ cup golden raisins
1 bunch green onions, sliced, white parts and tops separated
½ lemon, juiced
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon dried mint leaves
1 pinch ground cinnamon
2 large red bell peppers, halved lengthwise, seeds and membrane removed
¼ cup crumbled goat cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  • Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
  • Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
  • Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.

Nutrition Facts : Calories 469.3 calories, Carbohydrate 78.5 g, Cholesterol 6.9 mg, Fat 12.4 g, Fiber 12.8 g, Protein 16.3 g, SaturatedFat 2.9 g, Sodium 654.2 mg, Sugar 21.4 g

ITALIAN SAUSAGE STUFFED BANANA PEPPERS



Italian Sausage Stuffed Banana Peppers image

Tangy banana peppers are stuffed with savory Italian sausage and cream cheese, baked, and smothered with marinara and melted cheeses. They are gluten free, low carb, and utterly delicious!

Provided by Sommer Collier

Categories     Main     Main Course

Time 1h20m

Number Of Ingredients 14

10 whole banana peppers (look for the straight ones!)
1 pound Italian sausage
1 tablespoon butter or olive oil
1 small onion (peeled and diced)
2-3 cloves garlic (minced)
4 ounces cream cheese (softened)
1/3 cup grated parmesan cheese
1 large egg
2 teaspoons Italian seasoning
¼-½ teaspoon crushed red pepper
24 ounce marinara sauce (store-bought or homemade)
1 ½ cups shredded Italian cheese blend
Salt and pepper
Parsley for garnish

Steps:

  • Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish and a large mixing bowl.
  • Prep the banana peppers by cutting off the stems. Use a small knife to slice down one side of each pepper from top to tip. (You don't want to cut the banana peppers in half, but just create a slit so they're much easier to stuff.) Remove the seeds inside and discard. Make sure to wash your hands well with hot soapy water. Even though banana peppers are usually mild, they may leave oils on your hands that can burn your eyes.
  • Next, set a small skillet over medium heat. Add the butter, diced onions, and garlic. Salt and pepper liberally, then sauté to soften for 3 to 5 minutes.
  • Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper in the mixing bowl.
  • Once the onions and garlic have softened, move to the bowl, and mix the sausage mixture by hand until smooth and even.
  • Pour the marinara into the baking dish.
  • One at a time, scoop up the sausage mixture with your hands and press it down into the banana peppers. Use your finger to press it all the way to the tip filling the banana pepper entirely. The peppers do not have to be closed along the seam, but they also shouldn't be so stuffed that the pepper could crack.
  • Place the stuffed banana peppers in the baking dish. Alternate the directions in which they lay so they fit neatly in the dish. Cover the top of the baking dish tightly with foil. Bake for 55 minutes undisturbed.
  • Remove the foil and check that the peppers are very soft. Sprinkle the shredded Italian cheese over the top of the banana peppers and place back in the oven for five minutes to melt.
  • Serve warm, with marinara and a sprinkling of chopped parsley

Nutrition Facts : ServingSize 1 pepper, Calories 292 kcal, Carbohydrate 8 g, Protein 15 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 63 mg, Sodium 833 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g

SAUSAGE & QUINOA STUFFED PEPPERS



Sausage & Quinoa Stuffed Peppers image

Make and share this Sausage & Quinoa Stuffed Peppers recipe from Food.com.

Provided by Cookin Kiki

Categories     One Dish Meal

Time 1h

Yield 6 peppers, 6 serving(s)

Number Of Ingredients 9

6 green peppers
3 cups quinoa, cooked
1/2 small onion, chopped
1/2 tablespoon olive oil
3/4 lb hot Italian sausage, removed from casing
4 ounces cheddar cheese, shredded
1 cup tomato sauce
salt
pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Prepare the peppers by cutting off the tops and cleaning out the insides. Either boil or bake until softened.
  • Heat a small frying pan over medium heat. Add oil.
  • When shimmering, add the onions and cook until translucent.
  • Add the sausage and brown.
  • Drain the fat from the sausage.
  • In a mixing bowl, combine the quinoa, sausage, 3 oz. cheese, and 3/4 Celsius tomato sauce.
  • Add salt and pepper to taste.
  • Spoon mixture into the peppers and place into glass baking dish.
  • Top peppers with remaining sauce and cheese.
  • Bake 15 minutes until cheese is melted.

Nutrition Facts : Calories 630.2, Fat 28.3, SaturatedFat 10.3, Cholesterol 52.2, Sodium 1024.6, Carbohydrate 65.5, Fiber 8.7, Sugar 5.4, Protein 29.2

CHICKEN-STUFFED BANANA PEPPERS



Chicken-Stuffed Banana Peppers image

My family grows banana peppers every year. We always wonder what to do with all the peppers. One great option is to make stuffed banana peppers. This recipe uses chicken and saffron yellow rice as the primary stuffing. It's always a hit at my house. I bet your family will love them too!

Provided by Nicole Sanford

Categories     One Dish Meal

Time 45m

Yield 10-12 Peppers, 6 serving(s)

Number Of Ingredients 9

10 -12 fresh banana peppers
1 -2 lb chicken breast
1 (8 ounce) can cream of chicken soup
1 (10 ounce) bag saffron yellow rice
2 tablespoons olive oil
1 cup water (plus water for rice preparation per instructions)
3/4 cup shredded cheddar cheese
salt (to taste)
Mrs. Dash seasoning mix (to taste)

Steps:

  • • Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on low for about 4 hours (you can also simmer in a pot with water for a quicker cooking method, the goal is to cook the chicken breast so it will easily shred). Allow chicken to cool for 15 minutes before shredding.
  • • Pre-heat Oven to 400 degrees.
  • • Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice).
  • • Wash & seed the banana peppers.
  • • Make a slit down the center of the peppers so you can stuff them.
  • • Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.
  • • Shred chicken breast in large mixing bowl.
  • • Mix cream of chicken soup with one can of water and whisk until blended.
  • • Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well. The mixture should be creamy, but not too runny.
  • • Stuff the chicken rice mixture into banana peppers.
  • • Top with shredded cheese.
  • • Bake for 25 minutes until cheese is bubbly.
  • • Enjoy!

Nutrition Facts : Calories 281.6, Fat 18.7, SaturatedFat 6.3, Cholesterol 66.3, Sodium 412, Carbohydrate 7, Fiber 2.6, Sugar 1.8, Protein 21.5

STUFFED BANANA PEPPERS WITH QUINOA AND CHICKEN SAUSAGE RECIPE - (4/5)



Stuffed Banana Peppers with Quinoa and Chicken Sausage Recipe - (4/5) image

Provided by jz8tkz

Number Of Ingredients 20

1/2 Pound chicken sausage
1/2 cup uncooked quinoa
3 garlic cloves, minced
1/2 white onion, diced
1 orange pepper, diced
1 1/2 1/2% tablespoons olive oil
6 banana or yellow
Hungarian peppers
1 cup reduced-fat Mexican
blend cheese
14.5 ounce can reduced-
sodium chicken. broth
28 ounce can low-sodium
crushed tomatoes,
divided
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
Sprinkle of crushed red pepper flakes (to taste)
1/2 cup panko breadcrumbs

Steps:

  • Chop the tops off the banana peppers and clean them of seeds by making a long slit down the side of the pepper lengthwise. Once water is boiling, add banana peppers and cook for 5 minutes. While peppers cook, rinse quinoa thoroughly in fine colander or sieve. Heat olive oil in a large, nonstick skillet over medium- high heat. Saute onion,sausage and orange pepper in hot oil until vegetables are tender and sausage is cooked, about ~10 minutes. Add garlic in last 3 minutes of cooking. Add half of crushed tomatoes, quinoa, chicken broth, basil, oregano and crushed red pepper flakes to the skillet. Bring to a boil; turn down heat and simmer for 15 minutes. Turn the heat off and mix in the cheese. Preheat broiler. Place 2-3 spoonfuls of remaining crushed tomatoes on bottom of a 13-by-9-inch glass baking dish. Place cooked, sliced open banana peppers into the dish. Stuff each pepper with about 3/4 cup of the sausage-quinoa mixture or enough to fill it. Divide what is remaining in the crushed tomatoes can across the tops of the six peppers, then top with a sprinkle of panko breadcrumbs. Brown under broiler.

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