You’ve never had stuffed peppers as delicious as these Sausage Quinoa Stuffed Peppers! And the simplified recipe makes getting these delicacies on the table quickly.
Sausage Quinoa Stuffed Peppers that Will Change Your Life!
I love stuffed peppers. Over the years, I have recreated my recipe for Sausage Quinoa Stuffed Peppers more times than I can count. This version is by far my favorite. The sausage and quinoa blend beautifully. And the fact that I had roasted tomatoes on hand in my freezer was the icing on the cake. If you don’t put up roasted tomatoes, I highly recommend it. It is easy, fast and so handy! But the truth is, having some high-quality canned tomatoes in the pantry is pretty much a must. With some quinoa and a can of tomatoes I can make about 12 different dinners… you think I am kidding….
When I first started planning this dish, I pulled out a pan for the peppers, a pot for the quinoa, a pan to brown the sausage, and a saute pan for the veggies. Once I pulled out every cooking contraption I owned and looked around, I thought – I would never do this more than once. What a pain! So I decided to roll the dice and see if I could cook the mixture all in one pot.
The result was so delicious! The flavors all mingled and merged and the result was so much better than the sum of their parts! I love it when delicious recipes get easier. I particularly love it when they generate fewer dishes to wash!
You would laugh if you knew how many times I get emails about whether or not this dish will really work in one pot. I swear, it works. Every time.
Feeding Kids a Sausage Quinoa Stuffed Pepper
The big tip is: Do it! My girls love these. (Even the picky one.)
But I am also strategic in my Quinoa Stuffed Pepper assembly. The first tip is to use red bell peppers (or orange, yellow, or purple). The green ones have more bite. The colored ones are milder and turn sweeter when cooked.
The second tip: I love the look of stuffed peppers that have just the top cut off and sit upright on the plate. But the truth is, that is a lot of bell pepper for my littlest kids. (The teenager loves bell peppers… and will eat a leather shoe if I put it in front of her.) So I split the bell peppers in half and lay them flat. This dish is so full of veggies that I don’t feel any remorse.
The last tip is really more of a reflection on how I cook them. I always overfill the peppers with the sausage, quinoa, and tomato mixture and let it fall over the sides. Then add a little broth to the pan before I cover it and let it cook in the oven. The extra moisture under the peppers and the covered pan allow the peppers to get nice and soft before taking the cover off, adding the cheese and letting it turn all bubbly and delicious.
Stuffing Food Is Fun!
In case you have not had enough fun stuffing your food, give this Stuffed Butternut Squash a try!