Quinoa and Sausage Stuffed Peppers Recipe (Gluten Free)
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.
Servings 4
Calories 378kcal
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
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