Pinky's Quinoa Stuffed Bell Peppers

Name: Pinky's Quinoa Stuffed Bell Peppers
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 each Large Bell Peppers; 2 cup minced fresh mushrooms; 1 each minced sweet onion; 1 cup quinoa; 2 cup beef stock; 2 lb spicy italian pork sausage meat; 2 cup 5 cheese tomato pasta sauce

Pinky @SayNoMore

Winnipeg, Manitoba

Autumn is in the air, and the frost is on the pumpkin...but how 'bout all those delightfully sweet red peppers? Spice up those delightful sweets with a charge of hot Italian sausage and the unique nutty taste of quinoa!

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Ingredients

1 hour

4 servings

4each Large Bell Peppers
Filling
2 cupminced fresh mushrooms
1each minced sweet onion
1 cupquinoa
2 cupbeef stock
2 lbspicy italian pork sausage meat
Sauce
2 cup5 cheese tomato pasta sauce

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Steps

1 hour

1

Preheat oven to 350°F
2

Rinse quinoa in cold water. Add beef stock and bring to boil.
3

Reduce heat to minimum and place the lid in tightly
4

Meanwhile, saute the onion and mushrooms for about 10 minutes.
5

Add the sausage meat to the pan and cook through
6

Add quinoa to saucepan and continue heating until all liquid is absorbed
7

Remove tops and seeds from peppers. Cut the bottoms flat, so they will stand up in the roaster.
8

Stuff each pepper with the filling mix. Overstuff them a bit because they will shrink.
9

Spoon tomato sauce over the peppers, replace the tops and cover with the remaining sauce.
10

Place in the oven for 45minutes, or until the peppers "slouch" and begin to brown.
11

Remove from oven and let stand 10-15 minutes. Serve with grated cheese, hot sauce and sour cream.