This year we planted banana peppers in the garden and our plants have been very generous with the number of peppers it has given us. A couple of months ago in an attempt to figure out how to use all the peppers we were getting my husband ("Mr. Meat and Potatoes") cooked up some sausage , mixed it with cheddar cheese, stuffed the peppers, wrapped them in crescent roll dough and baked them. Pretty good for a guy who doesn't do much cooking!
They looked and smelled so good that I decided to try this vegan version. Mr. Meat and Potatoes ate them and said he liked them. I used some of the red jalapeños from our garden too (those plants have been very generous also)!
This is not an exact science as depending on the size of the peppers you use the number this recipe makes will vary. I got 12 of them with some leftover filling. To use all of the filling I would suggest doubling the number of peppers and using an additional package of crescent roll dough.
"Sausage" Stuffed Peppers
8 banana peppers
4 red jalapeño peppers
1 package of Gimme Lean Ground Vegan Sausage
1 cup Daiya cheddar crumbles
1 can of Pillsbury crescent roll dough
1 tbsp olive oil
Set oven to 375 degrees. Over medium heat sauté the sausage in olive oil breaking it up so that it is crumbly. When heated through add the Daiya cheese and stir until melted. Remove from heat.
Cut the tops off of the peppers and remove the seeds and veins. Stuff each pepper with the filling until full and wrap in the crescent roll dough. I used about half of the precut crescent roll portion for each pepper. Place the wrapped peppers on a cookie sheet and bake at 375 for 11-13 minutes until golden brown.