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.