These are really easy to make but always looks impressive for guests!
Chicken Sausage & Quinoa Stuffed Peppers Recipe
1 cup uncooked quinoa
2 cups chicken or vegetable stock
4 sun-dried tomato basil chicken sausages, casings removed
1 medium onion, diced
2 gloves garlic
1 cup chopped asparagus
1/2 cup frozen peas
1-2 tomatoes, diced (about a cup)
4 oz parmesan or feta cheese
1 tablespoon fresh basil, in ribbons
4 bell peppers, any color, with seeds removed
1. Add quinoa, chicken/vegetable stock, and bring to a boil. Reduce the heat to medium and continue to cook until the liquid has been absorbed and the quinoa can be fluffed with a fork. This will take about 15-20 minutes. Alternatively, use leftover quinoa (1 cup dried quinoa=3 cups cooked).
2. Cut the peppers about half an inch down from the stem. Remove seeds and membranes. I like to keep the lids for presentation or to dice them and add them to the stuffing. Cook in boiling water for about 4 minutes to slightly soften. Remove and let cool so you can touch them later when it comes time to stuff!
3. While the quinoa and peppers cook, remove sausage from casings. Break up the sausages with your spatula in a skillet and cook until browned. Set aside.
4. Preheat oven to 350.
5. Add a little olive oil, onion, and garlic to the same pan you just cooked the sausage. Cook until the onions start to become translucent.
6. Add asparagus (and pepper if you decided to chop up the lids) and cook on medium for about five minutes or until slightly softened.
7. Add the tomatoes and basil and cook for a few more minutes.
8. Mix everything together: vegetables, cooked quinoa, chicken sausage, peas (no need to thaw-the warm quinoa and vegetables will do the trick), and grated cheese.
9. Using a big spoon or a 1/4 cup measure scoop quinoa filling into pepper cups. Sprinkle a little more cheese on top if desired. Any leftover filling is delicious on its own!
10. Place pepper cups In a baking dish that has been sprayed with cooking spray. Lightly spray the sides of the peppers too. Cover with aluminum foil and bake for 30 minutes.
11. I like to bake lids in another sprayed baking dish for the last 5 minutes, uncovered. But this is totally optional. Just makes them a little sweeter and softer. Enjoy!