Tag Archives: banana peppers

Spicy Slow Cooked Peppers


This time of year the homegrown peppers are bountiful. We are lucky enough to have neighbor’s with a beautiful thriving garden. They are very generous and always share their harvest. This recipe is a good way to use up some of those peppers from the garden. Bonus is this recipe freezes really well which allows you to enjoy the harvest more than one time a year.

I made this recipe for our monthly RD meeting. I try and feed the team a home cooked meal to show my appreciation. This recipe makes a lot of peppers so it is good for a meeting or potluck.

The picture below is a half buchel of Hungarian Hot Peppers we canned which  are also good for stuffing.



Prep time:30 minutes

Cook Time: 8 hours on low

Ingredients:

1 pound spicy Italian sausage

1 pound 93% lean ground beef

1/2 cup cooked red quinoa

1 tablespoon sriracha

1 cup of your favorite tomato sauce

1 teaspoon chili powder

1 teaspoon kosher salt

1/2 teaspoon ground pepper

3 green onions, chopped

4 garlic cloves, minced

8 large banana peppers, tops cut off and seeded

8 large bianca sweet long peppers, tops cut off and seeded

64 ounce low sodium spicy V8 (you might not use all of this)

Tools for the job:

6 quart slow cooker

Pepper seeder

Directions:

1. Caution wear food safe rubber gloves. Remove pepper stems. Carefully remove seeds and membranes; set peppers aside. Combine the tomato sauce, sausage, beef, quinoa, cheese, onions, garlic, sriracha, salt and pepper; stuff into peppers.

2. Stack peppers longways in slow cooker. Pour V8 over peppers and place cooker on low heat for 8 hours.

Enjoy!

 

Special Tip: The banana peppers can be very tricky sometimes they are hot and sometimes they are not. So if you want to be on the safe side I would recommend using the bianca peppers which are a more sweet pepper. 

The Harper’s Hot Peppers!

Hot Peppers

 

Well, finally, it is here….by popular demand…. tried and true the best hot pepper recipe out there! They go perfectly with homemade bread or any type of cracker. They also go very nicely on a white pizza or in a pizza roll. Whatever way you like them ! Watch out because they are addicting. I think my husband and I made 3 to 4 batches this year because we had oodles of hot peppers.

 

HOT PEPPERS

1/2 Bushel of hot pepper  (we like a variety of banana and jalapeño)

4 CUPS Plus of Distilled White Vinegar

48 ounces Plus of Canola Oil (One whole bottle)

16 Whole Garlic Cloves

1 CUP  Canning Salt (NON IODIZED)

Fresh Oregano, about 8 sprigs

Caution: Wear gloves!!!!!! Especially if you wear contacts (we learned the hard way….ouch!).

Directions:

1. Cut and core peppers to remove the seeds. You can use handy dandy Chile Twister (pepper seeder) for this which will save you a great deal of time.

IMG_5084

You can then place your peppers in a food processor to chop into rings.

 

Hot Peppers

Place pepper rings in colander over night sprinkled heavily with canning salt (salt them every time you empty the food processor full of pepper rings into the colander).  Let the peppers set in a colander overnight (16 to 24 hours is optimal). The peppers will reduce in size significantly. Not to mention the hot pepper smell will permeate throughout you entire home (you know, clean out your sinuses!).

 

2. After you have let the peppers set over night rinse with water to remove the salt and let them drain thoroughly.

 

3.  In a quart size jar, place 2 cloves of garlic in the jar along with one sprig of oregano, you can put the whole sprig in, or you can tear the leaves off and put them in the jar.  Pack the jars full of peppers from the colander, make sure you pack it tight!  Put 1/2 cup of distilled white vinegar into the jars and fill to the brim with canola oil.  Pour it slow, the jars will be so packed with peppers that it will take a few seconds to make it to the bottom of the jar.  Be sure to leave about a 1/2″ gap between the liquid and the top of the jar.

4.  Freeze the jars immediately for fresh, crisp pepper rings right out of your freezer.  You can also “can” them, however, the texture and quality of the pepper tends to be compromised.  Think if it this way, it is like eating fresh versus canned green beans!

Enjoy!!!!