Cheesy Stuffed Chicken Sausage Quinoa Peppers
Easy way to make quinoa is in the rice cooker on "white rice" setting. 1:1 ratio; 1 cup of quinoa to 1 cup of water!
Ingredients
- 1 Tbsp. olive oil
- 1 pound chicken Italian sausage links, about 6 links, casing removed. (I buy at Trader Joe’s)
- 1 medium onion, diced
- 4 cloves garlic, grated
- 1 tsp. Italian seasoning, I use DeLallo
- Salt and pepper to taste
- 2 cups cooked quinoa
- 1 ½ cups grated mozzarella cheese blend, I buy “lite” from Trader Joe’s, divided
- 1 14.5 ounce can diced tomatoes, drained
- 4 large bell peppers, tops cut off and seeds removed (use a variety of colors)
- Juice of 1 lime
Toppings:
- Sour cream, cilantro, salsa, guacamole
Instructions
- Preheat your oven to 400 degrees. Precook the quinoa according to package directions.
- Place the peppers in a 9x13 pan, cut sides facing up, and bake until tender, 20-25 minutes.
- Meanwhile, in a large saute pan, heat the olive oil over medium heat. Add the onions and garlic and cook until soft, 3-4 minutes.
- Add the chicken sausage, breaking apart with a spatula, and cook until cooked through, 5-6 mintues. Drain off the fat; season with Italian seasoning.
- Add in the cooked quinoa, drained tomatoes, and 1 cup cheese to the meat mixture; salt and pepper to taste. Stir and cook for about 5 minutes; add the fresh squeezed lime; stir more.
- Remove the peppers from the oven; drain off any liquid. Switch the heat over to BROIL.
- Divide the meat into each pepper half; sprinkle remaining 1/2 cup cheese on top of the peppers.
- Place the peppers back into the 9x13 pan.
- Broil 3-5 minutes until cheese is melted on top!
- Serve hot with sour cream and fresh chopped cilantro!
Notes
Reposted from January 2018.