Quinoa & Sausage Stuffed Peppers
These sausage stuffed peppers are a satisfying twist on classic stuffed peppers and on the table in 35 minutes. The sweet bell peppers are stuffed with a savory blend of sausage, hearty quinoa, garlic, fresh herbs, and topped with cheese. A recipe the entire family will love! Serve with a side salad or our favorite crispy baked fries.
Servings: 6 peppers
Calories: 378kcal
Ingredients
- 6 large bell peppers any color
- 1 Tablespoon olive oil
- 1 lb sweet mild or hot Italian sausage
- ½ cup chopped yellow onion
- ½ cup chopped mushrooms
- 2 cloves garlic minced
- 2 Tablespoons chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup low-sodium chicken broth
- 2 ½ cups cooked quinoa
- 1 ¾ cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 400°F. Cut about ¼ inch off the top of the peppers. Remove the core and seeds using your hands. Place the peppers in a 11x7-inch or 9x13-inch baking dish, this will depend on the size of the peppers. Bake the peppers for 10 minutes. Remove from the oven and set aside. You can make the filling while the peppers bake– the filling will be done in just about the same time.
- Heat the olive oil, sausage and onions in a large skillet over medium heat. Cook for 3-4 minutes until the onions begin to soften, then stir in the mushrooms, garlic, parsley, Italian seasoning, oregano, salt and pepper. Break up the sausage with a spatula as it cooks until the sausage is cooked through, about 8 minutes. Stir in the chicken broth and cook for 1 minute. Remove from the heat. Stir in 1 ¼ cup of cheese and the cooked quinoa.
- Spoon the filling evenly into each bell pepper, filling all the way to the top. Cover the peppers tightly with aluminum foil and bake for 20 minutes. Remove from the oven, top each bell pepper with the remaining cheese. Bake for 3-5 minutes, uncovered, until the cheese is melted.
- Carefully remove the bell peppers from the baking dish using tongs. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The raw bell peppers can be prepped up to 1 week in advance. The filling can be made up to 2 days in advance. Store in the refrigerator in an airtight container.
- Freezing Instructions: Baked unfilled or filled peppers (without cheese on top) can be frozen for up to 3 months. Thaw overnight in the refrigerator. Bake covered at 400°F for 35 minutes, remove from the oven, top with cheese and bake for an additional 3-5 minutes until cheese is melted.
- Sausage: You can use sweet, mild or hot Italian sausage. You can also replace the sausage with chicken sausage, ground beef or ground turkey.
- Chicken Broth: I find that using chicken broth adds the best flavor, however in a pinch you can use tomato sauce or water. If using water, you may need to add another pinch of salt.
- Vegetarian? Easily replace the meat with beans– we've used black beans and pinto beans.
Nutrition
Calories: 378kcal | Carbohydrates: 48g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 531mg | Potassium: 796mg | Fiber: 10g | Sugar: 9g | Vitamin A: 5596IU | Vitamin C: 240mg | Calcium: 292mg | Iron: 3mg
