Quinoa Sausage Stuffed Peppers
50 minutes (30 unattended)
4-5 medium/large organic sweet peppers (seriously my favorite local produce item)
1 cup organic quinoa
2 cups grass-fed beef bone broth, preferrably homemade
1/4 - 1/2 lb. local pastured breakfast pan sausage (or sub the sausage you like best)
1/2 medium onion, chopped
1 large shallot, chopped (use more regular onion if you don't have the shallot! Or a few scallions)
1 large clove garlic, minced
2 radishes, chopped (optional - I had a bunch from my CSA box)
1/2 cup raw milk cheese, grated
Preheat oven to 375. Prep peppers - for upright bells, cut a circle around the stem and remove. For flatter sweet peppers/poblanos, cut in half lengthwise. Remove remaining seeds and membranes, and lightly salt the insides; place peppers in a baking dish.
Rinse quinoa; add to medium saucepan along with the beef broth and bring to a boil. Reduce heat to low, and let simmer for 15 minutes or until most of the liquid has evaporated.
While quinoa cooks, brown the sausage over medium heat. Chop onion, shallot, radish, and garlic, and add to the sausage pan as you go. Saute 2 minutes once garlic has been added; remove from heat and mix in the quinoa. Taste now and add salt/pepper if needed.
Stuff peppers with this mixture - mash it in there! Then cover with foil and bake for approximately 30 minutes or until peppers are soft enough for your taste (prick with a fork if you're unsure). Sprinkle peppers with cheese and cover with foil until it melts. Enjoy!
Are these what you brought over the other night?? They were so good! I am adding to the recipe book
ReplyDeleteWell, sort of! The ones I brought over are even easier.
ReplyDeleteI used jalepenos instead of regular bell peppers, first of all.
Then used about 1/3 lb. browned pan sausage and melted 1/3 package of cream cheese once the sausage was cooked.
Put some in each of the pepper halves and bake for about 30-45 min. at 350, or until the peppers are the consistency you like.
:)