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    Home » Blog » Archives » Sausage and Quinoa Stuffed Peppers

    Sausage and Quinoa Stuffed Peppers

    Published: Mar 8, 2019 · Modified: Sep 15, 2021 by Aimee Mars · This post may contain affiliate links.

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    Jump to Recipe Print Recipe
    Sausage Quinoa Stuffed Peppers
    Sausage Quinoa Stuffed Peppers

    In all honesty, I made this delicious slightly spicy, perfectly parmesan-y, and somewhat healthy (hi, Quinoa!) dish for myself, knowing full well, I’d be the only one who ate the peppers. I now have a good understanding of what everyone in my family will eat (for the most part), and I’m completely okay with it, but sometimes you just have to look out for number one. This girl wanted peppers.

    Sausage Quinoa Stuffed Peppers

    Since we’re speaking honestly. What’s not to love about a slightly softened roasted pepper piled with a mountain of spiced pork sausage, mixed together with fire roasted tomatoes, and melted parmesan cheese holding it all together? Maybe the somewhat taste-less quinoa (hold up quinoa lovers, I’m not a hater), however with its health benefits it’s hard not to love. See for yourself.

    • high in fiber
    • gluten-free
    • high in protein with all the essential amino acids
    • low on the glycemic index
    • high in antioxidants

    Cue the heart-eye emojis.

    Sausage Quinoa Stuffed Peppers
    Sausage Quinoa Stuffed Peppers

    For my family, it was what’s on the inside that counted when we gobbled this dinner down and gobble they did, just not the bell peppers. I served this stuffing with a side of Mars family favorite veggies for everyone else, but for this veggie lover I enjoyed my peppers fully filled and spilling over the edges. 

    There’s something to be said for the simple dinner that allows you to toss all the ingredients into a skillet, do a couple of stirs and tosses, and then stuff it all into a vegetable for a short amount of roasting.

    It’s easy and I guess you don’t have to stuff the stuffing into a pepper, but oh really you must! It’s the perfect combination unless of course, you wanted to make it into some sort of a lettuce wrap, maybe a taco even, and then we’d have an entirely new post ahead of us.

    Sausage Quinoa Stuffed Peppers

    As in life it all comes down to what’s on the inside counting the most and this Sausage and Quinoa Stuffed Pepper recipe is no exception, just do me a favor and stuff the peppers. 

    Sausage Quinoa Stuffed Peppers

    Sausage and Quinoa Stuffed Peppers

    Hints of spice can be found in every bite of these Sausage and Quinoa Stuffed Peppers that have a cheesy garlic-flavored filling. Healthy and easy to prepare makes these peppers a delicious way to get in some grains.
    4 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 28 minutes
    Total Time: 43 minutes
    Servings: 8 Peppers
    Calories: 295kcal
    Author: Aimee Mars

    Equipment

    • Measuring Cups and Spoons
    • Medium-Sized Skillet
    • Rimmed Baking Sheet

    Ingredients

    • 1 lb Ground Sausage
    • 1 medium Yellow Onion diced
    • 4 Garlic Cloves minced
    • 1 cup Cooked Quinoa
    • 14 ounce can Fire Roasted Tomatoes
    • 2 teaspoons Onion Powder
    • 2 teaspoons Oregano
    • 1 teaspoon Salt
    • 1 cup Grated Parmesan
    • 4 Bell Peppers seeded and sliced in half

    Instructions

    • Preheat the oven to 350ºF. In a large skillet over medium-high heat brown the ground sausage by breaking it up into bits. Once browned add the chopped onion and garlic and cook for 5 minutes more. Remove from heat.
    • Stir in the cooked quinoa, fire-roasted tomatoes, onion powder, oregano, salt, and 1/2 cup of the parmesan cheese. 
    • Slice the bell peppers in half and scrape out the seeds using a spoon. Place peppers on a lightly greased baking sheet. Spoon the sausage mixture into each half of the peppers and top with the remaining parmesan cheese. Bake for 20 minutes, or until the peppers become tender.

    Nutrition

    Serving: 1pepper | Calories: 295kcal | Carbohydrates: 14g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 924mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2221IU | Vitamin C: 79mg | Calcium: 182mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!
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