Stuffed Banana Peppers With Quinoa And Chicken Sausage Recipe 45

SAUSAGE & QUINOA STUFFED PEPPERS

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.

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

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.

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.

THREE-MEAT STUFFED BANANA PEPPERS

Steps:

• Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside., Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, bread crumbs, 2/3 cup cheese, basil, garlic, salt and pepper. Crumble the beef, sausage and veal over mixture; mix well. Spoon into peppers., In a large skillet, cook peppers in oil in batches over medium heat for 1-2 minutes on each side or until lightly browned. Arrange 12 peppers in each prepared dish. Top with remaining sauce; sprinkle with remaining cheese., Cover and freeze one dish for up to 3 months. Cover and bake the remaining dish at 350° for 35-40 minutes or until meat is no longer pink and peppers are tender., To use frozen stuffed peppers: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45-50 minutes or until meat is no longer pink and peppers are tender.