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!
chicken Italian sausage links
about 6 links, casing removed. (I buy at Trader Joe’s)
I use DeLallo
Salt and pepper to taste
grated mozzarella cheese blend
I buy “lite” from Trader Joe’s, divided
14.5 ounce can diced tomatoes, drained
large bell peppers
tops cut off and seeds removed (use a variety of colors)
Juice of 1 lime
Toppings: sour cream and cilantro
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!
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Reluctant Entertainer - Cheesy Stuffed Chicken Sausage Quinoa Peppers