Quinoa & Sausage Stuffed Peppers

Stuffed Peppers Finished Closeup

Well, here we are.  Another Friday & another sunset…

2:8:13 Sunset

Once again, photo credit goes to Maddie.  She took this picture as she waited, with the dogs, for Michael’s ferry from San Francisco to come into the Tiburon Harbor this evening.  Have you captured a sunset in a photograph & would like to share?  I would love to see the beauty from wherever you are…email me {kristin@thedinnerconcierge.com} a photo of your sunset & I will feature it here on Friday night!

When I compare tonight’s sunset photo to last Friday night’s {click here} and the Friday before {click here} there is softness & calm vs.the intensity of those previous sunsets.  Is it a sign that spring is right around the corner or are we just lucky to be living here on the San Francisco Bay?  Speaking of intense…my heart, thoughts & WARM {very warm} wishes go out to all of you on the East Coast {especially Connecticut…Mom & Jimmy..as well as Massachusetts & NYC}.  I am dedicating this comfort-food dinner to all of you snow babies!

Quinoa & Sausage Stuffed Peppers {adapted from Emeril Lagasse}

  • 6 green bell peppers, tops cut away & seeds removed
  • 2 tablespoons canola oil
  • 1½ cups finely chopped yellow onion
  • ¾ cup finely chopped green bell peppers
  • 1 pound ground beef
  • 1 poind ground pork
  • 2 tablespoons minced garlic
  • 2 tablespoons dried oregano
  • Kosher salt & pepper to taste
  • 2 cups cooked Quinoa
  • 16 ounces, tomato sauce
  • Water
  • Freshly grated mozzarella cheese {optional}
  1. Preheat the oven to 350°F.
  2. In a large pot of boiling water, parboil the peppers until just tender, 2-3 minutes.  Remove with thongs & dry on a paper towel-lined plate.
  3. In a large skillet, heat the oil over medium-high heat.  Add the onions and chopped green bell peppers and cook, stirring often, until just beginning to soften, about 3 minutes.  Add the beef, pork, garlic, oregano, salt & pepper.  Cook until the meat is browned, stirring with a wooden spoon to break up the lumps of meat, about 10 minutes.  Add the quinoa and tomato sauce &stir well.  Remove from heat and adjust the seasoning, to taste.
  4. Pour enough water into a baking dish to just cover the bottom.  Stuff the bell peppers with the quinoa/meat mixture and top each stuffed pepper with the grated cheese, if using.  Place the stuffed peppers in the baking dish & bake until the peppers are tender and the filling is heated through, 25-30 minutes.  Serve immediately {with garlic bread}.

Green Bell Pepper Collage

Once the peppers have been prepared, start the quinoa…

Quinoa Collage

Now for the vegetables & meat {eventually adding in the quinoa}…

Onion Yellow Diced

Gr Bell Pepper Diced

Bell Pepper Stuffing Meat & quinoa Collage

And the stuffed peppers…top with the mozzarella cheese if you choose.  Serve with garlic bread…basically, a deconstructed pizza!  PERFECT for a Friday night!!!

Stuffed Peppers Finished Closeup

 Have a FABULOUS WEEKEND & See you all for Sunday Dinner!

K-Initial1

 

Quinoa & Sausage Stuffed Peppers
 
Quinoa & Sausage Stuffed Peppers {adapted from Emeril Lagasse}
Serves: 6
Ingredients
  • 6 green bell peppers, tops cut away & seeds removed
  • 2 tablespoons canola oil
  • 1½ cups finely chopped yellow onion
  • ¾ cup finely chopped green bell peppers
  • 1 pound ground beef
  • 1 poind ground pork
  • 2 tablespoons minced garlic
  • 2 tablespoons dried oregano
  • Kosher salt & pepper to taste
  • 2 cups cooked Quinoa
  • 16 ounces, tomato sauce
  • Water
  • Freshly grated mozzarella cheese {optional}
Instructions
  1. Preheat the oven to 350°F.
  2. In a large pot of boiling water, parboil the peppers until just tender, 2-3 minutes.  Remove with thongs & dry on a paper towel-lined plate.
  3. In a large skillet, heat the oil over medium-high heat.  Add the onions and chopped green bell peppers and cook, stirring often, until just beginning to soften, about 3 minutes.  Add the beef, pork, garlic, oregano, salt & pepper.  Cook until the meat is browned, stirring with a wooden spoon to break up the lumps of meat, about 10 minutes.  Add the quinoa and tomato sauce &stir well.  Remove from heat and adjust the seasoning, to taste.
  4. Pour enough water into a baking dish to just cover the bottom.  Stuff the bell peppers with the quinoa/meat mixture and top each stuffed pepper with the grated cheese, if using.  Place the stuffed peppers in the baking dish & bake until the peppers are tender and the filling is heated through, 25-30 minutes.  Serve immediately {with garlic bread}.

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