How To Make Chicken Sausage and Quinoa Stuffed Bell Peppers
Bell peppers stuffed with seasoned chicken sausage and quinoa, baked until tender and delicious.
Serves:
Ingredients
- 4 bell peppers
- 1 tbsp olive oil
- 1/2 cup quinoa
- 1 cup water
- 4 chicken sausage links, chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1/2 cup shredded cheese
Instructions
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Preheat oven to 375°F.
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Cut off the tops of the peppers and remove the seeds. Place them in a baking dish.
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In a saucepan, heat olive oil over medium heat. Add in the onions and garlic and sauté until softened.
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Add in the chopped chicken sausage and cook until browned.
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Add in the quinoa, water, paprika, cumin, salt and pepper. Stir well and let it come to a boil.
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Reduce heat to low and cover. Let it simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed.
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Remove from heat and stir in the shredded cheese.
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Fill each pepper with the quinoa mixture.
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Cover with foil and bake for 30-35 minutes. Remove from the oven and let it cool for a few minutes before serving.
Nutrition
- Calories : 322kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 56mg
- Sodium : 640mg
- Total Carbohydrates : 25g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 22g
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