Ingredients
8 large banana peppers1/2 teaspoon olive oil1 small onion, chopped2 garlic cloves, minced3 tablespoons minced fresh basil or 1 tablespoon dried basil8 pitted Greek olives, sliced1/3 cup crumbled feta cheese1/4 cup dry bread crumbs1/4 cup water1/4 cup egg substitute1/4 teaspoon pepper3/4 pound lean ground turkey2 cans (8 ounces each) no-salt-added tomato sauce
Preparation
Preheat oven to 350°. Cut and discard tops from banana peppers; remove seeds. In a Dutch oven, cook peppers in boiling water 2 minutes. Drain and rinse in cold water; pat dry.
In a small skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in basil; transfer to a large bowl. Stir in olives, cheese, bread crumbs, water, egg substitute and pepper. Add turkey; mix lightly but thoroughly.
Spoon mixture into banana peppers. Place in a 13x9-in. baking dish coated with cooking spray; top with tomato sauce. Bake, covered, 45-50 minutes or until a thermometer inserted in turkey mixture reads 165° and peppers are tender.
