I just can’t get tired of this recipe. I think I’ve made it at least 5 times now and it’s soo good! This time I added some chopped zucchini and had apple chicken sausage on hand. You should give it a try!
Quinoa Stuffed Bell Peppers
(adapted from everyday food)
4 servings as a filling main, or 6-8 as a lighter dish with a nice salad
- 4 red bell peppers
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 zucchini, chopped
- 2 chicken sausage links (any flavor and removed from casings)
- 2 garlic cloves, minced
- 1 tsp ground coriander or any blend like Mrs. Dash or Italian seasoning would work
- salt and black pepper
- 1 cup quinoa, rinsed
- 1/3 cup walnuts, coarsely chopped
- 1 cup grated Fontina cheese (great nutty flavor), or your favorite type
Preparation
Preheat oven to 450. Slice a very thin layer from the base of a pepper so it sits upright. Slice off top, just below stem, and remove ribs and seeds from the pepper, Repeat with remaining peppers. Discard stems; chop tops and set aside.
In a medium saucepan, heat oil over medium. Add onion, zucchini, sausage (remove meat from casings), coriander, and chopped tops; season with salt and pepper. Cook until onion is soft and sausage is cooked through with browning.
Add quinoa and garlic, and cook until fragrant, 1 minute. Add 1 cup of water and bring to a boil. Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, 11-13 minutes. Remove from heat, and stir in walnuts, and 3/4 cup cheese; season with salt and pepper.
Divide evenly and stuff peppers with the quinoa mixture; place in a baking dish. Place 1 cup water in the dish, cover with foil and bake until peppers are tender, about 25-30 minutes. Uncover, and top with remaining cheese and bake until cheese melts and gets bubbly. Yummy and fillling!
Yum in my tum!
