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Published January 17, 2015 | Last Updated July 23, 2024 By Nicole 10 Comments

Quinoa and Sausage Stuffed Peppers Recipe (Gluten Free)

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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!

Quinoa and sausage stuffed peppers (gluten free)

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.

stuffed peppers

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

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

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.

quinoa

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

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.

mushrooms

After the mushrooms, came scallions.

scallions

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

broth, garlic, parmesan, salt, pepper, and oil

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.

stuffed peppers

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!

stuffed peppers

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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5 from 1 vote

Quinoa and Sausage Stuffed Peppers Recipe (Gluten Free)

Prevent your screen from going dark
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. 
Course Appetizer, Main Course, Side Dish
Cuisine American
Prep Time 30 minutes minutes
Cook Time 1 hour hour
Soak quinoa overnight 12 hours hours
Total Time 1 hour hour 30 minutes minutes
Servings 4
Calories 378kcal
Author Barbara Bianchi

Ingredients

  • 1 cup Bob's Red Mill quinoa this is gluten free, soaked overnight
  • 2 cups gluten free chicken broth Herb Ox or Pacific are both good
  • 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

Instructions

  • The night before, measure 1 cup of quinoa and place in a bowl of 1-2 cups of water, cover to soak.
    1 cup Bob's Red Mill quinoa
  • After quinoa has soaked overnight, stir and drain through a fine mesh strainer. Rinse and repeat at least two more times until the water is clear.
  • Boil 2 cups of chicken broth and add the soaked quinoa. Return to a boil, cover and reduce to medium heat. Simmer about 12-15 minutes until broth is absorbed. Fluff and let stand for 15 minutes.
    2 cups gluten free chicken broth
  • Preheat oven to 350℉
  • Meanwhile chop mushroom, scallions, and garlic.
    Add a little water to a pan, and follow the instructions for cooking sausage on the package. Crumble up the sausage with a spatula while it sautés, about 15 minutes.
    Stir in the chopped mushroom and continue to sauté with the sausage, about 3 minutes. Add the garlic, green onions and cooked quinoa. Continue to sauté for about 3 minutes.
    Add the marscarpone cheese and stir well, continuing to sauté, until creamy and melted into the stuffing.
    Remove from heat and allow to cool slightly. Add parmesan and stir. Sprinkle with salt and pepper.
    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, salt and pepper
  • Place peppers in a slightly oiled baking dish and stuff equally, gently packing down the stuffing.
    4 peppers, 1/2 tablespoon extra-virgin olive oil
  • Bake for 1 hour until stuffing is browned.

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!

Nutrition

Calories: 378kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
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About Nicole

Nicole is our editor and webmaster. She tests all our recipes to see if they really are as good as their gluten counterparts. We hope you'll join her in exclaiming, "I can't believe it's gluten free!" She also blogs at https://nicolebianchi.com where she helps writers boost their productivity, improve their writing skills, and build their online presence.
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Filed Under: Appetizers & Side Dishes, Dinner, Pork, Recipe, Vegetables & Salads

Reader Interactions

Comments

  1. Anita Ojeda says

    January 18, 2015 at 5:52 pm

    I’m with you on the whole pepper issue ;). I get ill from eating green Bell peppers, but I can handle the orange and red ones–which means I’ll have to try making stuffed peppers one of these days :). Your recipe looks delicious!

    Reply
    • Nicole says

      January 21, 2015 at 12:04 am

      Hope you enjoy it, Anita!

      Reply
  2. Julie Jordan Scott says

    January 18, 2015 at 6:15 pm

    Sounds yummilicious and your images make it even better. Now I’m hungry which I am thinking is part of the point? *laughter*

    Reply
    • Nicole says

      January 21, 2015 at 12:06 am

      Haha, yes. 🙂 The photos make me hungry too. I need to make these again soon.

      Reply
  3. Alana says

    January 18, 2015 at 6:25 pm

    I think too many people eat only the green, unripe peppers – those were the only peppers I knew growing up. The mascapone cheese is an intriguing binder, substituting for the bread binder those without gluten issues (like me) like to use. I never would have thought of that. I pinned this on my gluten free board on Pinterest.

    Reply
    • Nicole says

      January 21, 2015 at 12:09 am

      Thanks for pinning, Alana! Yes, I think the orange, red, and yellow peppers are sweeter. 🙂 Bel Gioioso makes a lovely gluten-free Mascarpone cheese.

      Reply
  4. Carrie Ann Tripp (@CarrieAnnTripp) says

    January 18, 2015 at 6:30 pm

    Love peppers and trying to get my family to love quinoa. However, the blandness turns them off. I’m absolutely going to try the chicken broth trick next time!

    Thanks for teaching me something new!

    Reply
    • Nicole says

      January 21, 2015 at 12:13 am

      Carrie Ann, hope your family enjoys the stuffed peppers! It seems the quinoa picks up the flavors of other ingredients so I’m definitely going to try mixing it into some other dishes too.

      Reply

Trackbacks

  1. Cauliflower Rice with Bacon - Gluten Free Homestead says:
    October 24, 2019 at 10:13 pm

    […] Quinoa And Sausage Stuffed Peppers […]

    Reply
  2. Sloppy Joe Stuffed Peppers - Gluten Free Homestead says:
    September 25, 2020 at 4:25 pm

    […] off the tops, remove the seeds and membranes with a spoon, and stuff them whole as I did in this quinoa and sausage stuffed peppers […]

    Reply
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