Spicy Stuffed Banana Peppers Food

SPICY STUFFED BANANA PEPPERS

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.

SPICY MUSHROOM-STUFFED BANANA PEPPERS

Steps:

• Lay the peppers cut side up in an oven proof dish that has been lightly oiled.
• Mix remaining chopped ingredients (except cheese).
• Spoon the stuffing onto the peppers leaving the edges exposed.
• Sprinkle with Parmesan.
• Bake in 375F oven for approximately 15 minutes.

STUFFED BANANA PEPPERS

Steps:

• Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.

SPICY FETA STUFFED BANANA PEPPERS

Steps:

• Mash filling ingredients by hand in a bowl or mix in a blender or food processor. The consistency should be very thick. Add small amounts of olive oil gradually if necessary.
• Cut off the tops of the peppers and remove the seeds. Spoon filling into the peppers or pipe into peppers using a pastry bag. Replace the tops of the peppers once filled.
• Mix all topping ingredients excluding the fresh cilantro. Place filled peppers in oven-safe container and top with cherry tomato mixture. Bake in the oven at 350 degrees for 20 minutes.
• To brown, broil for 1-2 minutes in the oven. Remove from oven and top with fresh cilantro.

SPICY CHICKEN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350°F.
• Boil chicken in a large pot until no longer pink.
• When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.
• Add tomato sauce, taco seasoning, olives and taco sauce.
• Reduce heat and simmer 10 minutes.
• Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.
• Remove from oven and drain any juice from peppers.
• Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.
• Bake at 350°F for approximately 40-45 minutes.

BOB'S STUFFED BANANA PEPPERS

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.

HURRY UP I'M STARVING, SPICY STUFFED BANANA PEPPERS

Steps:

• Cut stem and deseed peppers (Do not slice the peppers open lengthwise, leave them whole). Brown ground chuck and drain. Add taco seasoning with water according to directions on package. Add cooked Minute Rice.
• Stuff each pepper with small amount (about 2 tsp. shredded cheese). Fill each pepper with seasoned chuck and rice. Line bottom of slow cooker or 9 x 11-inch glass baking dish with any leftover chuck mixture. Line stuffed peppers on top. Cover in salsa and remaining cheese.
• Bake at 375 degrees for 20 minutes or until cheese is bubbly and melted, or if using crock-pot reserve cheese topping until about 20 minutes before serving, top with cheese and let melt before serving.