Stuffed peppers are delicious but I prefer them a bit crisp! I didn’t realize that I was doing it “wrong” but apparently I didn’t cook them correctly when I first started making them, which it turns out, worked out in my favor! Instead of steaming them first, I fill them raw and bake them just to soften and crisp them up a bit. It gives it a nice al dente texture and they won’t be mushy.
This recipe is a great, super flexible one. I have made stuffed peppers Mexican style with salsa and beans and I’ve made them Italian style with basil and parsley. You can use ground beef or turkey and rice instead of quinoa or a blend of both. This recipe is a really nice, light, high fiber version with quinoa as my grain. I also made it easy on myself with the precooked meat. It makes a lot and we will have leftovers for sure.
Ingredients
- 1 cup quinoa, cooked and seasoned with salt and pepper
- 4 peppers (multicolored for fun!)
- 1 yellow onion, Diced
- 1 can diced tomatoes
- 1 package pre cooked organic Italian chicken sausages cut into small chunks
- 2 teaspoons minced garlic
- Pinch of fresh basil and parsley
- olive oil for drizzling
- Ghee for sautéing onion
- Parmesan cheese for flavor on top before baking and for serving
Preheat oven to 350 degrees
Wash and slice peppers in half (from stem down). Lay in large casserole dish. Drizzle with olive oil and season with salt and pepper. Set aside.
Sauté onion in a large pan in ghee and season with salt and pepper. Once onions are translucent, add diced tomatoes, sausage pieces and garlic. Cook, stirring until liquid has been reduced from tomatoes and add quinoa, basil and parsley to pan. Drizzle with olive oil.
Stuff peppers with quinoa mixture and sprinkle with Parm cheese. Bake for 30 minutes or until slightly browned. Serve immediately!
Enjoy these babies at your next dinner. Super easy and delicious.
Happy eating!
Kassie
everythingbutthekitchensink.travel.blog 