Greek Stuffed Banana Peppers

• 8 large banana peppers
• 1/2 teaspoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 8 pitted Greek olives, sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup dry bread crumbs
• 1/4 cup water
• 1/4 cup egg substitute
• 1/4 teaspoon pepper
• 3/4 pound lean ground turkey
• 2 cans (8 ounces each) no-salt-added tomato sauce

1. Preheat oven to 350u0b0. 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.
2. 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.
3. 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 165u0b0 and peppers are tender.

banana peppers, olive oil, onion, garlic, fresh basil, olives, feta cheese, bread crumbs, water, egg substitute, pepper, lean ground turkey, salt

Taken from www.tasteofhome.com/recipes/greek-stuffed-banana-peppers/ (may not work)