Italian Sausage and Quinoa Stuffed Pepper

5 of 5 Average Rating (1 total reviews)
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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!

Italian Sausage and Quinoa Stuffed Pepper

What you need

  • 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 ¼”
  • 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) *Quinoa is a nutritious whole grain currently found in most supermarkets. Quinoa can be substituted with rice or couscous.
  • 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) **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.

Preparation

  • 1
    Cook Quinoa according to package directions, (yield 1 ½ cups).
  • 2
    Sauté 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. Sauté onion and red bell pepper for 5 minutes or until softened.
  • 5
    Add tomatoes and mushrooms, sauté 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.

5 of 5 Average Rating (1 total reviews)
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Delish!!!!

by danny 8 months ago
this was really easy to do, i didnt have the parmesan, but it was still very good.
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Comment by glenn garvick 3 months ago
sure looks good, have to try it
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