Name: Quinoa and Sausage Stuffed Peppers Recipe (Gluten Free)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 cup Bob's Red Mill quinoa; 2 cups gluten free chicken broth; 4 peppers; 1 16 ounce package sweet Italian sausage; 4 ounces mushrooms; 1/4 cup scallions; 2 garlic cloves; 3 ounces marscarpone cheese; 1/3 cup parmesan cheese (grated); salt and pepper (to taste); 1/2 tablespoon extra-virgin olive oil

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Quinoa and sausage stuffed peppers are a winner! Taste the savory flavors packed with nutritious ingredients in these gluten free stuffed peppers that are sure to become a family favorite!

A new year is all about trying new things. When I saw these large and beautifully colorful bell peppers at the local supermarket, I knew I had to use them for a recipe here on the blog.

I realized that I’ve never made stuffed peppers before, and honestly I don’t know why it has taken me so long.

I have always loved making stuffed mushrooms, but I think these mouth-watering stuffed peppers, overflowing with nutritious quinoa and spicy Italian sweet sausage, have become my new favorite.

I have a confession to make. I’ve actually never been a very big fan of peppers. I’m the person who usually scoops out all that lovely stuffing and leaves the skeleton of the baked pepper behind.

But this time I decided to take just a little bite. And I couldn’t help myself. I had to eat more. They were so sweet and juicy. How could I have been blinded all these years to the wonderfulness that is peppers?

If you’ve never been a huge fan of peppers before either, I warn you that these stuffed peppers might convert you. 😊

After enjoying the delightful flavors of Quinoa and Sausage Stuffed Peppers, consider trying more variations such as our Homemade Sloppy Joe Stuffed Peppers, loaded with seasoned ground beef in a bright tomato sauce. Or savor the warmth of Unstuffed Pepper Soup from one of our blogging friends. Just be sure to use gluten-free ingredients since her site might have non-gluten-free options.

To stuff the peppers, I adapted the filling that I usually use for my stuffed mushrooms.

Ingredients

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I decided to replace the gluten-free breadcrumbs with quinoa in order to give the stuffing a nutritious twist (Bob’s Red Mill organic whole grain quinoa is gluten free).

Quinoa is pretty much one of the gluten-free diet’s best friends.

It is the seed of a plant related to spinach and is often considered a superfood as it has many powerful health benefits.

High in protein and low in calories, quinoa is said to help lower blood pressure, suppress appetite (good for those who are dieting), and slow the aging process.

And, best of all, it’s gluten-free. Because it has a consistency similar to rice, it can be used as a substitute for many grains.

Next, a colorful selection of bell peppers. If you prefer, choose all green peppers.

Then Mascarpone, an Italian cheese, contributes to the stuffing’s creamy texture and binds the mixture together. I managed to locate a gluten-free Mascarpone produced by BelGioioso, ensuring the gluten-free status of their entire cheese line. If gluten-free Mascarpone is unavailable at your local store, consider substituting a mixture of half cream cheese and half sour cream.

I used Premio Sweet Italian Sausage for these peppers. You’ll need to slip each sausage out of its casing, add a little water to the pan, and follow the instructions for cooking on the package.

And the mushrooms, I diced.

After the mushrooms, came scallions.

The remaining ingredients are my flavor enhancers: garlic, broth, parmesan, salt and pepper. Plus a little oil for the baking sheet.

Instructions

*Free printable recipe card is available at the end of the post.

Quinoa is naturally coated with bitter saponins so it needs to be rinsed thoroughly before being cooked.

The night before stuffing the peppers, I soaked a cup of quinoa in a bowl. The next day when I was ready to make the stuffing, I stirred and drained the seeds in a fine mesh strainer and then rinsed them several times.

Quinoa has a pleasant texture but not a very strong taste, so I cooked the seeds on the stove with two cups of chicken broth to give them added flavor.

The quinoa is complemented beautifully by the spices of the sweet Italian sausage. A delicious stuffing is all about the perfect balance of flavors.

I mixed in diced mushrooms and garlic cloves, green onions, and grated parmesan cheese.

Then just three ounces of the special ingredient I use in all my stuffing recipes: creamy mascarpone cheese. It adds a hint more sweetness and holds the stuffing together.

These stuffed peppers are so wonderfully satisfying. After baking in the oven for about an hour, the stuffing is beautifully crispy and the peppers are warm and tender.

Serving suggestions

You can serve stuffed peppers as an appetizer or side dish alongside beef dishes like Slow Cooker Braised Short Ribs.

Or all kinds of chicken dishes such as Gluten-Free Chicken Francese.

And even fish and seafood dishes like delicious lemony 15 Minute Wild Cod Piccata or easy Gluten Free Sole Meunière.

Or they can be a deliciously nutritious main course with a side salad, spaghetti squash, roasted vegetables, or quick crusty garlic bread for a substantial meal.

Pro tips and recipe notes

Can I make Quinoa and Sausage Stuffed Peppers ahead of time? Absolutely! You can prepare the stuffing mixture and stuff the peppers ahead of time, then cover and refrigerate until ready to bake. This makes it a convenient option for meal prep or entertaining.

Can I customize the filling ingredients? Yes, feel free to customize the filling to suit your preferences. You can add ingredients like diced tomatoes, corn, black beans, spinach, or different types of cheese to change up the flavor.

How should I store leftovers? To keep leftover Quinoa and Sausage Stuffed Peppers fresh and tasty, cool them completely and store them in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, reheat either in the microwave or oven until heated through, and savor the convenience of a delicious meal!

I can’t wait to make these again, and I’m already thinking about what new ingredients I can add to the stuffing. Enjoy!

Love peppers? Try these recipes

Gluten Free Sausage and Peppers – Everyone loves this dish! With minimal prep, this 30 minute meal is an easy crowd pleaser.

Chicken And Peppers In Olive Oil – This is our secret family recipe. It’s so tasty and tender the meat literally falls off the bone.

Bacon Cheeseburger with Caramelized Onions and Peppers on a Gluten Free Bun – This is one of the best burgers ever!

Gluten-Free Chicken Fajitas: Recreate Restaurant Quality in Your Kitchen – Succulent, tender chicken infused with homemade fajita seasonings, paired with vibrant red, yellow, and green bell peppers and caramelized onions. So good.

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