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The ingredients needed to cook Pinky's Quinoa Stuffed Bell Peppers:
- Provide 4 of each Large Bell Peppers.
- Provide of Filling.
- You need 2 cup of minced fresh mushrooms.
- Use 1 of each minced sweet onion.
- Use 1 cup of quinoa.
- Take 2 cup of beef stock.
- Get 2 lb of spicy italian pork sausage meat.
- Use of Sauce.
- Use 2 cup of 5 cheese tomato pasta sauce.
Steps to make Pinky's Quinoa Stuffed Bell Peppers:
- Preheat oven to 350°F.
- Rinse quinoa in cold water. Add beef stock and bring to boil..
- Reduce heat to minimum and place the lid in tightly.
- Meanwhile, saute the onion and mushrooms for about 10 minutes..
- Add the sausage meat to the pan and cook through.
- Add quinoa to saucepan and continue heating until all liquid is absorbed.
- Remove tops and seeds from peppers. Cut the bottoms flat, so they will stand up in the roaster..
- Stuff each pepper with the filling mix. Overstuff them a bit because they will shrink..
- Spoon tomato sauce over the peppers, replace the tops and cover with the remaining sauce..
- Place in the oven for 45minutes, or until the peppers "slouch" and begin to brown..
- Remove from oven and let stand 10-15 minutes. Serve with grated cheese, hot sauce and sour cream..
Quinoa: It's usually recommended to rinse your quinoa before using, but I always skip this step. Bell peppers are stuffed and baked with quinoa, vegetables, and tomato sauce. Top with bubbling mozzarella cheese for a hearty and flavorful meal. Husband loved it kids wouldn't touch it with the pepper around the stuffing. Easy cheesy stuffed bell peppers with quinoa, black beans, cheddar, green onions, and cumin.
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