Recipe: Sausage and Quinoa Stuffed Peppers
Instead of traditional rice for stuffing peppers, use high-protein quinoa and a ton of chopped vegetables. Stuffed peppers are also perfect for freezing, so make a double batch and freeze. This way you will always be prepared with a healthy dish on hand on a busy weeknight.
Skill level: Beginner
Start to Finish: 52 minutes
Prep: 20 minutes
Cook: 32 minutes
6 red bell peppers
1 tablespoon olive oil, divided
1 package Applegate Organic Fire Roasted Red Pepper Sausage, diced
2 cups diced, peeled eggplant
1 cup sliced mushrooms
¼ cup finely chopped red onion
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup cannellini beans (rinsed and drained)
1 clove garlic, minced
2 teaspoons chopped fresh thyme
½ cup low sodium chicken broth, divided
1 cup marinara sauce
1 ½ cups cooked quinoa
½ cup shredded mozzarella cheese
1. Preheat oven to 350-degrees F. Lay peppers on their sides and slice the bottom to create a flat surface. Cut off tops of peppers and scoop out seeds, set aside.
2. Heat 1 teaspoon of oil in a skillet over medium-high heat, add sausage and cook until browned, transfer to a bowl; set aside.
3. Heat remaining oil in same skillet. Add eggplant, mushrooms, and onion; season with salt and pepper and sauté for 5 minutes until tender.
4. Add beans, garlic, thyme, ¼ cup broth, marinara sauce, and cooked sausage; continue to cook for an additional 2 minutes. Turn off heat and mix quinoa.
5. Fill each pepper with the quinoa mixture and top with shredded cheese.
6. Transfer to a baking dish and pour remaining broth in the bottom. Cover with aluminum foil and bake for 15 minutes; remove foil and bake for 10 more minutes.
Nutrition Information (per 1 stuffed pepper)
Calories: 298; Total Fat: 10 grams; Saturated Fat: 3 grams; Protein: 19 grams: Carbohydrates: 33 grams; Fiber: 8 grams; Sodium: 659 milligrams
Recipe and photo by Dana Angelo White, registered dietitian and certified athletic trainer.
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