Sunday, October 28, 2018

{What's For Dinner}: Stuffed Peppers with Quinoa and Italian Chicken Sausage

I've never had to overthink much when it comes to what I eat.  I often teasingly say that I'm an equal opportunity eater, meaning that I enjoy good food without discrimination.  However, lately, I've renewed my commitment to healthier fare to attain (and maintain) my personal health and fitness goals. 

Despite the bad rap that "healthy" foods can sometimes receive, nothing could be farther from the truth.  Sure, it might mean moderation when it comes to indulgences, as well as embracing our favorite foods prepared in slightly different ways (e.g. baked vs. fried), etc., but it does not have to mean absence of flavor and the scrumptious goodness that we desire--and deserve.

Last week I whipped up one of my favorite healthy dishes, that not only delivers scrumptious flavor bite after bite, but also happens to be a cinch to prepare.  Can we say, win-win?!  I grabbed some sweet peppers from the market and decided to transform them into a meal by stuffing them with a quinoa and Italian chicken sausage mixture. (So good!) They were received by happy mouths and tummies, mine included!, and will definitely be on future rotation in my cooking repertoire.

I'm excited for you to make them and enjoy the same satisfaction and....

Happy Eating!

Stuffed Peppers with Quinoa and Italian Chicken Sausage 

Serves 6
6 sweet peppers
1 cup quinoa
1 lb. Chicken Italian Sausage
2 teaspoons tomato paste
1/2 cup tomato sauce
1 teaspoon dried oregano
Salt, to taste (optional)
Olive Oil
Shredded Cheese
Chopped scallions to garnish (optional)

Preheat oven to 400 degrees F.

Rinse and dry peppers, core to remove stem and seeds, and set aside in a baking dish.

Pre-heat a tablespoon or two of oil in a large skillet over medium-high heat.  Add sausage (removed from casings) and saute until browned and cooked through.  Set aside.

Cook quinoa according to package instructions. Drain through a sieve and add to skillet with sausage.  Add in tomato paste, tomato sauce, oregano and a light sprinkling of salt.  Over low heat, stir to combine all the ingredients and form a quinoa and sausage mixture. 

Lightly drizzle oil over peppers and spoon quinoa and sausage mixture into each one.  Sprinkle cheese on top of each and cover the baking dish with foil.  Bake for 25-30 minutes in the preheated oven or until peppers are tender.  

Remove from oven and garnish with scallions.  Serve hot and enjoy!



No comments

Post a Comment

© D.M.R. Fine Foods. All rights reserved.