I hadn't made stuffed peppers in so long and now I need them weekly. I know most people go for peppers chopped up within a pepper along with rice, ground beef or sausage and cheese. I like our twist on things here. We use sausage which adds so so much flavor - the mild italian sausage by Whole Foods 365 is my favorite. I also loved the crunch of celery and hint of tomato in the recipe. Highly recommend!
Sausage and Quinoa Stuffed Peppers
4 Servings (8 peppers) | Cook time: 30 minutes
Notes: I like making stuffed peppers by cutting them from stem to end. Think they’re easier to eat and allow for more filling. Also the use of sausage, celery and no diced peppers in the filling came about out of necessity/what I had on hand but I wouldn’t change a thing - we LOVED them this way!!
Ingredients:
1-1.5 lb mild Italian sausage
1/2 cup dry quinoa or 3 cups cooked
1/2 onion, diced
3 ribs celery, diced
2 clove garlic, minced
4 bell peppers, halved the long way, and seeds removed
4 oz mozzarella cheese, shredded plus more for topping
2 tbsp tomato paste
2 tbsp olive oil, divided
Salt and pepper
Directions:
Preheat oven to 375. Arrange halved bell peppers on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes.
While they are baking, cook the quinoa. I like to make it in my instant pot.
In a sauté pan add sausage over medium heat, breaking up with a wooden spoon until browned and nearly cooked through. Remove the sausage from the pan and set aside.
Add 1 tbsp olive oil to the sauté pan along with celery and onions, season with salt and pepper and cook for 2-3 minutes or until they start to soften. Add tomato paste and garlic and cook another minute or so. If mixture is too thick whisk in a few tbsp of water. Turn off the heat and return the sausage to the pan along with the shredded mozzarella.
Remove the peppers from the oven and stuff each a few scoops of the mixture - 8 total stuffed peppers. Top each with extra cheese and return to oven for another 15 minutes. If the cheese is browning too fast place a baking sheet on the oven shelf above the peppers.
Remove from oven and serve warm. I served with with a salad with tomatoes, avocado and olive oil, salt and pepper.
Screenshot/Printer Friendly Version:
Comentários