Quinoa and Italian turkey sausage stuffed peppers

Most of the time, stuffed peppers are made with a mixture of white rice and ground Italian sausage made with pork. Although this filling is cooked inside of a vegetable, it is not the healthiest meal. These stuffed peppers were made super healthy by using quinoa instead of rice and turkey sausage instead of the pork. Not only did I cut out a significant amount of calories (each pepper is only 210 calories!!), but the flavor is almost better in my opinion! They are hearty and meaty and best of all – cheesy!!! Yum!

These don’t taste like health food at all and I am so sure that you will love them! They are a great “make ahead” meal too! Once they are assembled (and before you place them in the oven), they can be easily wrapped up and refrigerated or frozen until you want to bake them up. The green bell peppers that I used were HUGE, so they are definitely enough to feel like you have eaten a meal.

Ingredients
Makes 5 stuffed peppers

3 mild Italian sausage links, meat taken out of the casing
1 cup quinoa
5 green bell peppers, tops removed and insides pulled out
1 red bell pepper, diced
1 clove garlic, minced
1 small onion, diced
3 Tbl basil, chopped
1/2 jar prepared tomato sauce (I used Newman’s Own tomato basil)
1/4 cup parmesan cheese, grated
1/2 cup reduced fat mozzarella cheese
Salt/pepper
Olive Oil

Preheat oven to 400 degrees.

In a large pot, bring 2 cups of water and quinoa up to a boil. Reduce heat to simmer and cover. Let cook for 20 minutes or until all the liquid has evaporated and quinoa is cooked through.

In a large saute pan, heat some olive oil. Add to the pan onion, garlic, and red bell pepper. Cook for ten minutes to allow veggies to soften. Add in turkey sausage. Stir around to break up the pieces of sausage into small, bite sized pieces. Cook for another 8 minutes. Stir in tomato sauce, parmesan cheese, and basil. Remove from heat and set aside.

To assemble:

Place peppers cut side up in a large baking dish. Spoon quinoa mixture evenly into each pepper. Top with cheese. Cover with aluminum foil and bake for 45 minutes. Remove foil and broil peppers until cheese is browned.

Serve immediately.

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One thought on “Quinoa and Italian turkey sausage stuffed peppers

  1. I made this last night and it was delicious! Tim loved it and asked me to save it in my recipe book (book kept for outstanding recipes). I used hot turkey sausage instead of mild to give it extra kick.

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