Recipe courtesy of Johnsonville Sausages

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: 1 hr 45 min
  • Prep: 20 min
  • Cook: 1 hr 25 min
  • Yield: 6-7 servings
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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, See Cook's Note)

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, See Cook's Note)

Directions

  1. Cook Quinoa according to package directions, (yield 1 1/2 cups). 
  2. Saute the decased sausage in a large skillet over medium heat. 
  3. 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. 
  4. In the same skillet, heat oil over medium-high heat. Saute onion and red bell pepper for 5 minutes or until softened. 
  5. Add tomatoes and mushrooms, saute for another 5 minutes. 
  6. Remove from heat then add in parsley, cooked Quinoa, paprika, sausage and Parmesan cheese. Stir to combine, taste and adjust seasonings. 
  7. Preheat oven to 350°F. 
  8. Stuff bell peppers with sausage mixture, dividing equally and gently packing the mixture down. Arrange upright in prepared baking dish. 
  9. Cover and bake in preheated oven for about 1 hour or until peppers are tender. 
  10. 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.