Pinky's Quinoa Stuffed Bell Peppers
Pinky's Quinoa Stuffed Bell Peppers

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pinky's quinoa stuffed bell peppers. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Pinky's Quinoa Stuffed Bell Peppers. Autumn is in the air, and the frost is on the pumpkin.but how 'bout all those delightfully sweet red peppers? Spice up those delightful sweets with a charge of hot Italian sausage and the unique nutty taste of quinoa!

Pinky's Quinoa Stuffed Bell Peppers is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Pinky's Quinoa Stuffed Bell Peppers is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have pinky's quinoa stuffed bell peppers using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Pinky's Quinoa Stuffed Bell Peppers:
  1. Get each Large Bell Peppers
  2. Get Filling
  3. Take minced fresh mushrooms
  4. Prepare each minced sweet onion
  5. Get quinoa
  6. Take beef stock
  7. Make ready spicy italian pork sausage meat
  8. Make ready Sauce
  9. Get 5 cheese tomato pasta sauce

Stuffed peppers are one of my family's favorite dishes and I just can't believe how I haven't shared a single recipe on my blog. Bell peppers are stuffed and baked with quinoa, vegetables, and tomato sauce. Top with bubbling mozzarella cheese for a hearty and flavorful meal. Drain and rinse in cold water; invert onto paper towels.

Instructions to make Pinky's Quinoa Stuffed Bell Peppers:
  1. Preheat oven to 350°F
  2. Rinse quinoa in cold water. Add beef stock and bring to boil.
  3. Reduce heat to minimum and place the lid in tightly
  4. Meanwhile, saute the onion and mushrooms for about 10 minutes.
  5. Add the sausage meat to the pan and cook through
  6. Add quinoa to saucepan and continue heating until all liquid is absorbed
  7. Remove tops and seeds from peppers. Cut the bottoms flat, so they will stand up in the roaster.
  8. Stuff each pepper with the filling mix. Overstuff them a bit because they will shrink.
  9. Spoon tomato sauce over the peppers, replace the tops and cover with the remaining sauce.
  10. Place in the oven for 45minutes, or until the peppers "slouch" and begin to brown.
  11. Remove from oven and let stand 10-15 minutes. Serve with grated cheese, hot sauce and sour cream.

In a large nonstick skillet, saute the carrots and onions in oil until tender. You could do the same with turkey to make quinoa turkey stuffed peppers. Spoon mixture into peppers; sprinkle with remaining cheese. To temper its bitterness, I added some chopped red bell pepper, which introduced some nice color, too. Serve this veg dish with these Stuffed Peppers Italian Style that credit their flavor to chopped anchovies.

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