Italian Quinoa and Sausage Stuffed Peppers
- 3 bell peppers, cut in half lengthwise
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound Italian sausage
- 1 cup cooked quinoa
- 12 ounces tomato sauce
- Salt
- Fresh ground pepper
- 4 ounces shredded mozzarella cheese
- Preheat oven to 350 degrees F.
- In cast iron skillet, heat one tablespoon olive oil and sear peppers until slightly browned.
- In a separate skillet, heat remaining olive oil and cook onion and garlic until translucent.
- Remove sausage from casing and add to onion and garlic.
- Once sausage is fully cooked, stir in quinoa and all but a few teaspoons of tomato sauce. Combine well and season to taste with salt and pepper.
- Stuff the peppers with the sausage and quinoa mixture.
- Top each pepper with teaspoon of tomato sauce and sprinkle of shredded mozzarella cheese.
- Bake for 20 minutes, until cheese turns brown and bubbly.
- (The filling may also be made ahead of time and stored in the refrigerator for a few days.)
Recipe by Frolic Through Life at http://www.frolic-through-life.com/2015/02/italian-quinoa-sausage-stuffed-peppers/
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