Recipe: Appetizing Pinky's Quinoa Stuffed Bell Peppers

Pinky's Quinoa Stuffed Bell Peppers. DIRECTIONS Steam peppers until soft but not limp. Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up). Quinoa Stuffed Bell Peppers - These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!

The filling is so delicious on its own - loaded with quinoa cooked in vegetable stock, smoky spices, black beans and corn - but it becomes even more delectable once its stuffed into sweet bell peppers and roasted to perfection. For the entire recipe and learn more about how to cook with superfoods visit the blog WholeBodyReboot.com. Stuffed bell peppers are a favorite, especially this quinoa version or my chicken stuffed peppers. You can have Pinky's Quinoa Stuffed Bell Peppers using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Pinky's Quinoa Stuffed Bell Peppers

1. You need 4 of each Large Bell Peppers.
2. Prepare of Filling.
3. You need 2 cup of minced fresh mushrooms.
4. Prepare 1 of each minced sweet onion.
5. You need 1 cup of quinoa.
6. It's 2 cup of beef stock.
7. It's 2 lb of spicy italian pork sausage meat.
8. Prepare of Sauce.
9. Prepare 2 cup of 5 cheese tomato pasta sauce.

One of my favorite vegetables is red bell peppers! Which is weird because I didn't start liking them until I got married. I always remember my Dad eating them growing up and NOT wanting to try them. Bell peppers are stuffed and baked with quinoa, vegetables, and tomato sauce.

Pinky's Quinoa Stuffed Bell Peppers step by step

1. Preheat oven to 350°F.
2. Rinse quinoa in cold water. Add beef stock and bring to boil..
3. Reduce heat to minimum and place the lid in tightly.
4. Meanwhile, saute the onion and mushrooms for about 10 minutes..
5. Add the sausage meat to the pan and cook through.
6. Add quinoa to saucepan and continue heating until all liquid is absorbed.
7. Remove tops and seeds from peppers. Cut the bottoms flat, so they will stand up in the roaster..
8. Stuff each pepper with the filling mix. Overstuff them a bit because they will shrink..
9. Spoon tomato sauce over the peppers, replace the tops and cover with the remaining sauce..
10. Place in the oven for 45minutes, or until the peppers "slouch" and begin to brown..
11. Remove from oven and let stand 10-15 minutes. Serve with grated cheese, hot sauce and sour cream..

Top with bubbling mozzarella cheese for a hearty and flavorful meal. Husband loved it kids wouldn't touch it with the pepper around the stuffing. Easy cheesy stuffed bell peppers with quinoa, black beans, cheddar, green onions, and cumin. One of my favorite recipes from childhood is one for stuffed bell peppers. (We love them so much both my mom and dad have their own versions!) Vegan Mexican inspired Quinoa Stuffed Peppers are a great way to serve peppers! Bell Peppers: I love a mix of colored bell peppers, it's colorful and fun.