Ingredients
6 tablespoons water3 tablespoons uncooked red or white quinoa, rinsed1/2 pound bulk spicy Italian sausage1/2 pound lean ground beef (90% lean)1/2 cup tomato sauce2 green onions, chopped2 garlic cloves, minced1-1/2 teaspoons Sriracha chili sauce1/2 teaspoon chili powder1/4 teaspoon salt1/8 teaspoon pepper16 mild banana peppers2 cups reduced-sodium spicy V8 juice
Preparation
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.
