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Stuffed Banana Peppers with Quinoa and Chicken Sausage


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  • 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


Servings 6


Step 1

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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