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