Italian Sausage and Quinoa Stuffed Pepper Recipe | Yummly
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Italian Sausage and Quinoa Stuffed Pepper

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Italian Sausage and Quinoa Stuffed Pepper

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  • 19 oz. Johnsonville Italian Sausage Links (removed from casing*, *Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
  • 1 Tbsp. olive oil
  • 1 red onion (small, finely chopped)
  • 1 red bell pepper (medium, chopped ¼”)
  • 3 plum tomatoes (chopped, about 1 cup)
  • 4 oz. mushrooms (chopped)
  • 2 Tbsp. fresh parsley (chopped)
  • rice
  • 1 tsp. paprika
  • 1/2 cup Parmesan cheese (grated)
  • 1/2 tsp. salt
  • 7 bell peppers (medium, tops removed, cored and seeded)
  • 1/4 cup toasted sliced almonds (**, optional **Tip: Toast almonds in a dry skillet over medium heat, stirring and shaking pan constantly, for 3 to 4 minutes or until golden. Immediately transfer to a bowl and let cool.)
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    1. Cook Quinoa according to package directions, (yield 1 ½ cups).
    2. Sauté the decased sausage in a large skillet over medium heat.
    3. Crumble the sausage as it cooks until its nicely browned and no longer pink, breaking up any of the large pieces, about 7 to 10 minutes. Transfer the cooked sausage to a plate and set aside.
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