Dinner Recipes 

Quinoa Stuffed Bell Peppers with Italian Sausage and Turkey

Quinoa Stuffed Bell Peppers with Italian Sausage and Turkey

Quinoa Stuffed Bell Peppers with Italian Sausage and Turkey

This is a healthy take on the traditional stuffed pepper.  The sausage and turkey combination give it a savory taste with less fat.  The quinoa adds protein, iron, and fiber which holds the filling together deliciously.  Serve the stuffed peppers alone or with your favorite side of vegetables.

 

Ingredients

(6 servings)

  • 6 bell peppers, cut in half lengthwise, seeds and membranes removed
  • 3 cups quinoa, cooked
  • ¾ lb mild Italian sausage, ground (optional)
  • ½ lb turkey, ground (optional)
  • ½ c yellow onion, diced
  • 1 c marinara sauce, divided
  • ½ teaspoon fennel seed
  • ¼ teaspoon sea salt
  • extra virgin olive oil, to taste
  • mozzarella cheese, shredded, to taste
*Meat Lovers, if you can find Italian turkey sausage, use 1 ¼ lb.(remove from casing) in place of the ground sausage and turkey. Time saver!
 
**Veggie Lovers, add 2 baked yams (diced) seasoned with sea salt and coconut sugar. Stuffed Pepper Perfection!

 

Directions

1. Set oven temperature to 350 degrees. 

2. Line a baking sheet with parchment paper and lightly coat with no stick spray.

3. Place halved peppers on baking sheet, drizzle with extra virgin olive oil, lightly season with sea salt, bake for 25 minutes and set aside.

4. In a large sauté pan cook sausage, turkey and onion. Then, add ½ c marinara sauce, fennel, and sea salt.

5. Stir in the cooked quinoa and allow the flavors to infuse for at least 10 min (on low heat).

6. Replace the parchment paper on the baking sheet with a fresh piece and lightly coat with no stick spray.

7. Stuff the peppers with the sausage-turkey-quinoa mixture, top with remaining marinara sauce, sprinkle with cheese, and lay them on the baking sheet.

8. Bake at 350 degrees until cheese is melted.

9. Serve immediately. 

~Healthy Happy Eating!

 

 

Additional Photos