Chicken Sausage and Quinoa Stuffed Red Peppers

I get so excited when I see red bell peppers on sale, they are my absolute favorite! I hardly ever buy any other color, something about the red ones just speak to me, ha! They add such a bright splash of color to any meal. Not to mention the amazing health benefits, such as antioxidants, vitamin B6, vitamin C and folate. When I recently saw them 2/$1 I knew I had to scoop up as many as I could!

One of my favorite recipes to make with these is stuffed red peppers! You really can stuff them with anything and it will work, this recipe is very versatile. This time I found some sweet Italian flavored Chicken sausage and I just knew it would work nicely here. The package I purchased is just under 1 pound but still worked out perfectly to stuff all the red peppers I used in this recipe.

You will need to cut and clean out your peppers to get them ready for that yummy stuffing!

Cook up the onions and the chicken sausage until cooked through. Then add in the tomato to create a little bit of sauce, lastly add the Quinoa and spinach. Mix thoroughly and cook until your spinach wilts. You are now ready to add this filling to your bell peppers, not too hard at all, right?

Yum, doesn’t that look just amazing! Your healthy and tasty dinner is ready to go in the oven. You will want to cover with foil (this helps them steam while they cook) bake for 40 minutes. Pull out and top with cheese then pop back in the oven to melt the cheese.

They come out of the oven piping hot so you may want to let them cool for 5-10 minutes before you dig in.

Yum, yum, yum enjoy!

Yum

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Chicken Sausage and Quinoa Stuffed Red Peppers
So healthy and satisfying, this dish is sure to graze your table quite often!
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. 1. Preheat oven to 375 degrees Fahrenheit. 1. Heat the olive oil in a skillet and cook the onions until translucent, about 5 minutes. 2. Add the Chicken sausage and cook until done, about 10 minutes. 3. Add tomato and a little water if needed and cook until you have created a slight tomato sauce. 4. Add spinach and quinoa and mix thoroughly, cook until the spinach wilts. 5. Arrange your red bell peppers cut side up in a 9x13 baking dish. If your red peppers are very large you may need an additional baking dish so they will all fit. 6. Generously spoon the chicken sausage and quinoa filling into each bell pepper. 7. Cover with aluminum foil and bake for 40 minutes. 8. Remove from oven cover each bell pepper with the cheese and return to over for an additional 5 minutes until cheese is bubbly and melted. (you may turn on the broil for the last minute or so if you like that toasted look on your cheese!)
Recipe Notes

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