We had a bumper crop of peppers this year that were beautiful, so why not make stuffed peppers with a twist using banana peppers instead of bell peppers. You can adjust the recipe for more peppers if needed. I used quoina in my stuffing instead of rice, but you can use your choice. Hope you enjoy as much as we do! I show two large and two medium peppers in the recipe, see photo album for more pictures
Cut tops off peppers and set them aside. With a long thin knife cut ribs out of inside of pepper wash and clean the pepper seeds out.
Blanch pepper in boiling water for 3 min then chill in ice water, set aside
Mix ground beef and sausage together with bread crumbs. Grind the pepper tops, onions and garlic, add to meat mixture, add quoina (or rice) salt and pepper to tast, mix all together until well blended
Carefully stuff meat mixture a teaspoon at a time and gently shove down with handle end of a wood spoon, all the way to the bottom before adding more meat, fill to the top of pepper.
Lay peppers in appropriate sized baking dish, pour tomato sauce over peppers to cover and cover dish with foil. Bake for 1hr at 350, remove foil and sprinkle with shredded cheese, bake for an additional 30min or till peppers are tender but not falling apart. Enjoy!!!!