Italian Sausage and Quinoa Stuffed Peppers

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!]

Total Time:
1 hr 45 min
Prep:
20 min
Cook:
1 hr 25 min

Yield:
6-7 servings

Ingredients
  • 1 package (19 ounce) Johnsonville® Italian Sausage Links, removed from casing (Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 1 medium red bell pepper, chopped into ¼-in pieces
  • 3 plum tomatoes, chopped (about 1 cup)
  • 4 ounces mushrooms, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 cups cooked Quinoa* (follow package directions, about ¾ cup dry)
  • 1 teaspoon paprika
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 6 to 7 medium bell peppers, tops removed, cored and seeded
  • 1/4 cup toasted sliced almonds** (optional)
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.

*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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