Stuffed Mini Peppers

Ingredients

• 24 count Mini Sweet Peppers
• 1 lb Italian Sausage (removed from casing)
• 1/2 cup Quinoa
• 1 cup Chicken Broth
• 1/2 cup Onion
• 2 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup Shredded Mozzarella Cheese
• 1 tablespoon Olive Oil
• 2 tablespoons Fresh Parsley

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Cook quinoa: Rinse the quinoa well. In a saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.

3. 3

   While quinoa cooks, heat olive oil in a large skillet over medium heat. Add sausage, onion, and garlic. Cook, breaking up the sausage with a spoon, until the sausage is browned and the onion is softened.

4. 4

   Stir in tomato paste, Italian seasoning, salt, and pepper. Cook for 1 minute more.

5. 5

   Remove from heat and stir in the cooked quinoa and half of the mozzarella cheese.

6. 6

   Cut the mini peppers in half lengthwise and remove the seeds. Fill each pepper half with the sausage and quinoa mixture.

7. 7

   Arrange the stuffed peppers on a baking sheet.

8. 8

   Sprinkle the remaining mozzarella cheese over the peppers.

9. 9

   Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and lightly browned.

10. 10

    Garnish with fresh parsley before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.