Greek Stuffed Banana Peppers

Name: Greek Stuffed Banana Peppers
Ingredients: 8 large banana peppers; 1/2 teaspoon olive oil; 1 small onion, chopped; 2 garlic cloves, minced; 3 tablespoons minced fresh basil or 1 tablespoon dried basil; 8 pitted Greek olives, sliced; 1/3 cup crumbled feta cheese; 1/4 cup dry bread crumbs; 1/4 cup water; 1/4 cup egg substitute; 1/4 teaspoon pepper; 3/4 pound lean ground turkey; 2 cans (8 ounces each) no-salt-added tomato sauce

13 ingredients

3 steps

Ingredients

8 large banana peppers
1/2 teaspoon olive oil
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons minced fresh basil or 1 tablespoon dried basil
8 pitted Greek olives, sliced
1/3 cup crumbled feta cheese
1/4 cup dry bread crumbs
1/4 cup water
1/4 cup egg substitute
1/4 teaspoon pepper
3/4 pound lean ground turkey
2 cans (8 ounces each) no-salt-added tomato sauce

Directions

1

Preheat oven to 350°. Cut and discard tops from banana peppers; remove seeds. In a Dutch oven, cook peppers in boiling water 2 minutes. Drain and rinse in cold water; pat dry.
2

In a small skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in basil; transfer to a large bowl. Stir in olives, cheese, bread crumbs, water, egg substitute and pepper. Add turkey; mix lightly but thoroughly.
3

Spoon mixture into banana peppers. Place in a 13x9-in. baking dish coated with cooking spray; top with tomato sauce. Bake, covered, 45-50 minutes or until a thermometer inserted in turkey mixture reads 165° and peppers are tender.