Stuffed Banana Peppers

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Stuffed Banana Peppers

Stuffed-Banana-Peppers

Stuffed Banana Peppers is great as a less spicy side dish or served as an appetizer. Each pepper is stuffed with nutty flavoured quinoa, veggies, spices and herbs. Of course you can use a pepper with more heat than the banana pepper if that is your preference. Quinoa is truly a seed belonging to the legume plant family loaded with on average 15g of protein/100g. Quinoa is grain like due to its low fat content and is gluten free. Stuffed Banana Peppers are teaming with nutrients, Vitamin A, Bs, C, E, K, folate, fibre, antioxidants, iron, copper, calcium, magnesium, manganese, phosphorus and potassium.

This dish can be served warm or each pepper can be easily wrapped in wax paper and boxed to take on the go.

Stuffed Banana Peppers

Attributes:  vegan, gluten free and dairy free, mild and flavourful
Equipment:  Food processor, grater
Ingredients:

8 banana peppers
2 C cooked Quinoa
1 ½ T + 2 T olive oil
½ C slivered almonds
¼ + ⅓ C parsley
½ large carrot, peeled & grated
4 T red bell peppers, chopped
1 T hot sauce
2 T organic black olives                                                                                                                        1 ½ + 1 tsp cloves garlic, minced
sea salt & pepper to taste
½ tsp paprika
8 chive stalks
2 T lemon juice
1 red chile pepper 
 ½ tsp agave syrup
8 grape tomatoes, cut into eights
                                         

Directions:  Cook 1 C quinoa in to cups of water with ½ tsp coconut oil and pinch of salt. Preheat oven to 400 degrees F.  In a large pan on low/medium heat, sauté in olive oil diced onions, garlic, hot sauce, salt and pepper. Add olives, carrot, red bell pepper and stir. Add ¼ C parsley, slivered almonds and quinoa and mix thoroughly to flavour/ Taste test for seasoning. Remove from heat and set aside. Prepare banana peppers while stuffing cools by topping and hollowing out. Use a spoon to fill each pepper with warm quinoa stuffing. Place all eight stuffed banana peppers on a large baking dish. Cover with foil and bake 20 minutes. In a small food processor blend chives, ⅓ C parsley, lemon juice, olive 2 T oil, red chile, and agave. Once blended add chopped tomatoes & stir. Set aside. After stuffed pepper have finished their 20 minute bake, remove foil, and continue baking 10 minutes, or until just starting to brown. Remove from oven. Transfer each pepper to a serving plate and spoon some spicy green sauce over each one. Ready to serve!
                                 

Optional:  Banana peppers may be substituted with bell peppers.
                                             

 Tips:  To make this dish nut free, replace almonds with raw pumpkin seeds.

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