Last summer I planted three banana pepper plants in my vegetable garden. My plants produced so many banana peppers I was busy creating new ways to cook and eat them. I canned banana peppers, and pickled and dried banana peppers. What I enjoyed the most was stuffing them for dinner. I made sweet stuffed banana peppers, hot and spicy stuffed banana peppers, and vegetable stuffed banana peppers. This recipe combines the hot, spicy, sweet, and nutty taste all into one.

Ingredients:

• 13 Mild or hot banana peppers
• 6 Vegan sausage links, cooked and chopped fine
• 2 Tablespoon olive oil
• 1 Onion, diced
• 6 Cloves garlic, minced
• 1 Cup water
• ½ Cup uncooked white or Jasmine rice
• 1 Tomato, diced
• 2 Tablespoons fresh parsley, diced
• ½ Teaspoon salt
• ½ Teaspoon dried dill weed
• 1 Teaspoon Tabasco sauce
• ¼ Cup tomato puree
• ½ Cup raisins
• ½ Cup thin almond slivers

Prepare banana peppers:

1. Cut ½ inch off top of banana peppers, save the tops
2. Remove seeds and core using a long, thin knife
3. Rinse banana peppers in water, removing all seeds
4. Let dry on paper towel

Prepare rice stuffing:

1. Cook vegan sausage links according to direction on the box, remove chop fine, set aside
2. In large, skillet, heat oil, medium, high heat
3. Add onions and garlic, sauté until tender
4. Add ½ cup water, rice, diced tomatoes, parsley, salt, dill weed, Tabasco sauce, raisins, and almonds
5. Bring to boil, stirring continuously
6. Reduce heat, simmer 10 minutes until rice is cooked, add water if needed
7. Stir in vegan sausage
8. Remove from stove

Prepare stuffed banana peppers

1. Cut two banana peppers lengthwise
2. In long glass baking dish line the two sides with banana peppers
3. Stuff the remaining nine banana peppers with rice stuffing, replace tops
4. Arrange the banana peppers in glass baking dish, propping against the sides of baking dish
5. Mix ½ cup water with tomato puree, mix well
6. Pour over top of banana peppers, coat evenly
7. Cover baking dish with aluminum foil
8. Bake at 350 degrees for 45 minutes
9. Serve hot with salad, vegetable, and hot buttered bread