How To Make Quinoa and Sausage Stuffed Peppers
Whenever I find a healthy recipe that my whole family (toddler included) loves, I feel like throwing my hands in the air like Whoopi Goldberg in Sister Act. Hallelujah! It’s a miracle, I swear. I wasn’t expecting quinoa stuffed bell peppers to make the list of healthy foods my little ones love, but oh my goodness did they love these.
The mild turkey sausage and quinoa filling is flavorful but not at all overpowering for developing palates. My son even loved the taste of the sweet, softened bell peppers. It’s a great way to use up extra quinoa if you have some and the filling is easily adaptable to what you have on hand.
This is definitely going in our family recipe book for years to come. I hope you give it a try and love it just as much!
- 1/4 cup uncooked quinoa, rinsed
- 1/2 cup chicken or vegetable broth
- 1 Tablespoon olive oil
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 10 ounces turkey breakfast sausage
- 1/2 teaspoon dried basil
- salt & pepper to taste
- 1/2 cup tomato sauce
- 2 ounces spinach
- 2 large bell peppers, halved and seeded, cores removed
- 1/4 cup Parmesan cheese
- Preheat oven to 350F.
- In a small pot, bring quinoa and broth to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion and garlic until slightly softened and translucent, about 5 minutes. Add turkey sausage to the skillet and cook until no longer pink, pouring off grease if necessary. Season with basil, salt and pepper to taste. Stir in tomato sauce and spinach off the heat. Stir in cooked quinoa until combined.
- Spoon the mixture into bell pepper halves and sprinkle with Parmesan cheese. Bake stuffed peppers in a shallow dish until tender, about 30 minutes.
- Cooked stuffed peppers can be reheated in the oven at 300F for 20 minutes.