Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper.

Ingredients

• 6 tablespoons water
• 3 tablespoons uncooked red or white quinoa, rinsed
• 1/2 pound bulk spicy italian sausage
• 1/2 pound lean ground beef (90% lean)
• 1/2 cup tomato sauce
• 2 green onions, chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons sriracha chili sauce
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 16 mild banana peppers
• 2 cups reduced-sodium spicy v8 juice

Directions

1. 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.
2. 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.
3. 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.