This recipe from Johnsonville gives you a delicious way to eat healthy without the rabbit food. Quinoa is a superfood that is packed with protein and other essential nutrients and goes well with the other veggies in this dish: mushrooms, tomatoes, red onions and bell peppers. Seasoned perfectly with paprika and topped with parmesan cheese and toasted almonds, this dish is perfect for the Johnsonville Italian Sausage-another food that tastes super!
Recipe courtesy of Johnsonville Sausages
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Italian Sausage and Quinoa Stuffed Peppers
Total:
1 hr 45 min
Prep:
20 min
Cook:
1 hr 25 min
Yield:
6-7 servings
Total:
1 hr 45 min
Prep:
20 min
Cook:
1 hr 25 min
Yield:
6-7 servings

Ingredients

Directions

Cook Quinoa according to package directions, (yield 1 1/2 cups). 

Saute the decased sausage in a large skillet over medium heat. 

Crumble the sausage as it cooks until its nicely browned and no longer pink, breaking up any of the large pieces, about 7 to 10 minutes. Transfer the cooked sausage to a plate and set aside. 

In the same skillet, heat oil over medium-high heat. Saute onion and red bell pepper for 5 minutes or until softened. 

Add tomatoes and mushrooms, saute for another 5 minutes. 

Remove from heat then add in parsley, cooked Quinoa, paprika, sausage and Parmesan cheese. Stir to combine, taste and adjust seasonings. 

Preheat oven to 350°F. 

Stuff bell peppers with sausage mixture, dividing equally and gently packing the mixture down. Arrange upright in prepared baking dish. 

Cover and bake in preheated oven for about 1 hour or until peppers are tender. 

If desired, serve topped with a sprinkling of toasted almonds.

Cook's Note

*Quinoa is a nutritious whole grain currently found in most supermarkets. Quinoa can be substituted with rice or couscous. **Tip: Toast almonds in a dry skillet over medium heat, stirring and shaking pan constantly, for 3 to 4 minutes or until golden. Immediately transfer to a bowl and let cool.

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