Quinoa and Sausage Stuffed Peppers

Updated at: Thu, 17 Aug 2023 13:53:47 GMT

Step 1

Preheat the oven to 400°F.

Step 2

In a medium sauté pan, melt the butter over very low heat.

Step 3

Add the onion and cook, stirring occasionally, for 10 to 15 minutes, while you prepare the rest of the ingredients.

Step 4

In a small saucepan with a tight-fitting lid, combine the quinoa and 1 1/3 cups water over high heat.

Step 5

When the water comes to a boil, cover the pan and reduce the heat to low.

Step 6

Cook until the water is completely absorbed, 15 to 20 minutes.

Step 7

Remove from the heat.

Step 8

While the quinoa is cooking, cut the bell peppers in half lengthwise.

Step 9

Scoop the cores and seeds out of the middle and discard.

Step 10

Place the peppers in a 9 x 13-inch baking dish with the cut side facing up and bake until tender when pierced by a fork, 15 to 20 minutes.

Step 11

While the peppers are roasting, turn the heat under the onion up to medium.

Step 12

Add the sausage to the pan.

Step 13

Crumble the sausage using a spatula while it cooks.

Step 14

When the sausage is almost brown all the way through, add the garlic.

Step 15

Cook for 3 or 4 more minutes.

Step 16

Stir in the salt, cream, chickpeas, and 1/2 cup of the Parmesan and cook until the mixture thickens, 1 or 2 minutes.

Step 17

Turn off the heat and stir in the cooked quinoa

Step 18

If cooking liquid has accumulated inside the peppers, use tongs to drain the peppers into the sink.

Step 19

Divide the quinoa filling evenly among the pepper cavities.

Step 20

Sprinkle with the remaining 1/2 cup Parmesan cheese and bake the peppers for 10 minutes.

Step 21

Turn the oven to broil and broil for 3 to 5 minutes, or until the cheese on top turns a golden brown.

Step 22

Take care that it doesn't burn; the broiler works quickly! Serve warm.

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