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
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
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.
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.