Spicy Slow Cooked Peppers


This time of year the homegrown peppers are bountiful. We are lucky enough to have neighbor’s with a beautiful thriving garden. They are very generous and always share their harvest. This recipe is a good way to use up some of those peppers from the garden. Bonus is this recipe freezes really well which allows you to enjoy the harvest more than one time a year.

I made this recipe for our monthly RD meeting. I try and feed the team a home cooked meal to show my appreciation. This recipe makes a lot of peppers so it is good for a meeting or potluck.

The picture below is a half buchel of Hungarian Hot Peppers we canned which  are also good for stuffing.



Prep time:30 minutes

Cook Time: 8 hours on low

Ingredients:

1 pound spicy Italian sausage

1 pound 93% lean ground beef

1/2 cup cooked red quinoa

1 tablespoon sriracha

1 cup of your favorite tomato sauce

1 teaspoon chili powder

1 teaspoon kosher salt

1/2 teaspoon ground pepper

3 green onions, chopped

4 garlic cloves, minced

8 large banana peppers, tops cut off and seeded

8 large bianca sweet long peppers, tops cut off and seeded

64 ounce low sodium spicy V8 (you might not use all of this)

Tools for the job:

6 quart slow cooker

Pepper seeder

Directions:

1. Caution wear food safe rubber gloves. Remove pepper stems. Carefully remove seeds and membranes; set peppers aside. Combine the tomato sauce, sausage, beef, quinoa, cheese, onions, garlic, sriracha, salt and pepper; stuff into peppers.

2. Stack peppers longways in slow cooker. Pour V8 over peppers and place cooker on low heat for 8 hours.

Enjoy!

 

Special Tip: The banana peppers can be very tricky sometimes they are hot and sometimes they are not. So if you want to be on the safe side I would recommend using the bianca peppers which are a more sweet pepper.