Sausage & Quinoa Stuffed Peppers
I'm singing all the songs for this sausage stuffed peppers recipe because it's THE dinner recipe to make this week. Featuring a flavorful filling that's made with ground sausage, onions, mushrooms, garlic, herbs, chicken broth, and quinoa. It's a hearty dinner recipe that the whole family will love!
Ingredients
- 6 large bell peppers (any color)
- 1 pound uncooked Italian sausage
- ½ cup chopped yellow onion
- ½ cup chopped mushrooms
- 2 teaspoons minced garlic
- 2 Tablespoons chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chicken broth
- 2 and ½ cups cooked quinoa
- ¾ cup shredded cheese
Instructions
- Prep the Pepers: Cut about ¼ inch off the top of the peppers. Remove the core and seeds using your hands. Place the peppers in a 11x7 or 9x13 baking dish, depending on the size of the peppers. You want the peppers somewhat snug in the baking dish. Cover the peppers tightly with aluminum foil. Preheat the oven to 375°F. When the oven is preheated, bake the peppers for 10 minutes while you make the filling. Remove from the oven and set aside.
- Make the Filling: To a large skillet over medium heat, add the sausage, onions, mushrooms, garlic, parsley, Italian seasoning, dried oregano, salt and pepper. Cook and break up the sausage with a wooden spoon until the sausage is cooked through, about 8-10 minutes. Stir in the chicken broth. Cook for about 2 minutes. Then, remove from the heat and stir in the quinoa.
- Spoon the filling evenly into each peppers, filling all the way to the top. Cover the peppers tightly with aluminum foil and bake for 35 minutes. Remove from the oven, add the cheese on top of each pepper. Bake for 5 minutes, uncovered. Remove from the oven and sprinkle with additional parsley, if desired.
- Use tongs to carefully remove the peppers from the baking dish. Leftovers keep well in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The peppers can be prepped up to 3 days in advance. Store them in an airtight back in the refrigerator. The filling can be prepped up to 3 days in advance. The baked peppers can be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave.
- Sausage: Use your favorite! You can also use chicken sausage or turkey sausage. If the sausage is pre-cooked, cook the vegetables first, then add in the sausage.
- Chicken Broth: I find that using chicken broth adds the best flavor, but in a pinch you can use tomato sauce or water.
- Cheese: You can use either shredded cheese or sliced cheese for topping the peppers.
Tried this recipe?Let us know how it was!