How to make Italian Sausage and Quinoa Stuffed Peppers
This healthy twist on the traditional stuffed pepper is both nutritious and flavorful. The Italian sausage provides a savory taste and a good source of protein with reduced fat, while quinoa adds extra protein, iron, and fiber to hold the filling together perfectly. The vibrant bell peppers brighten the dish visually and are rich in vitamin C, making this a wholesome and satisfying option.
Ingredients
6 servings
- 6 bell peppers (any color), halved lengthwise with tops removed and seeds removed
- 1 cup quinoa
- 1 lb Italian sausage, ground
- extra virgin olive oil, to taste
- 1/2 teaspoon fennel seeds
- salt, to taste
- pepper, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cups tomato sauce, divided
- shaved Parmesan, to taste
Directions
- Set oven temperature to 350°F.
- Line a baking sheet with parchment paper and lightly coat with no stick spray.
- Place the halved bell peppers on the baking sheet, drizzle with extra virgin olive oil, and lightly season with salt. Bake for 25 minutes, then set aside to cool.
- Cook quinoa in 2 cups of water and bring to a boil. Reduce to a simmer, cover and cook until water is absorbed-approx. 15 minutes.
- In a large sauté pan, cook the sausage until fully browned and no longer pink. Transfer to a plate lined with paper towels to drain excess grease.
- Drizzle olive oil over the cooked quinoa and season with fennel, salt, pepper, onion powder, and garlic powder. Taste and adjust with additional salt or pepper if desired.
- In a medium mixing bowl, combine the cooked quinoa and sausage. Stir in 1 cup of tomato sauce until well mixed.
- Stuff the bell peppers with the sausage-quinoa mixture, spoon the remaining sauce over the top, and layer with cheese.
- Place peppers back in the oven and bake at 350°F for 20 minutes or until cheese is melted.
- Sprinkle additional Parmesan on top if desired. Serve and enjoy!
