Mini (healthy) Stuffed Peppers
These are a quick and easy version of stuffed peppers — mini style! There’s no planning involved, and you don’t have to wait for leftover sauce to make. The mini sweet peppers make a great snack, or a good post workout meal!
If you’re in the Central New York area, you can get meals like this delivered to you as part of a meal plan. For more details, check out DIVINE DISHES KITCHEN.
INGREDIENTS
- 1 lb. hot Italian turkey sausage
- 1/2 white onion chopped
- 1 Tbl. cooking oil
- 1-2 garlic cloves crushed and minced
- 1 can petite diced tomatoes
- 1.5 cups chicken stock
- dried oregano basil, garlic powder, salt, pepper, crushed red pepper (to taste)
- 1 cup cooked jasmine scented white rice
- 1 cup cooked quinoa
- 25 mini sweet peppers tops cut and seeded
- 1/2 cup grated Parmigiana
METHOD
- Preheat oven to 400F. Heat large skillet to medium heat, add sausage and break up as it browns with spatula. Once it's just cooked, add onion, and saute another 4-5 minutes. Add garlic, 1 min. Add tomatoes and stock, seasonings, and BTB, then RTS about 10-15 minutes. Turn off heat.
- While cooking, char peppers (or par-boil in pot on stove) to soften gently. Using the grill adds a lovely smoky flavor.
- Add cooked rice and quinoa to large bowl with sausage mixture. Mix thoroughly. Add parm and stir. Stuff peppers with small spoon (pack well). Back on tinfoil lined sheet tray for 20 minutes. Enjoy!
NOTES
This filling can be used to stuff full-sized bell peppers as well. Do everything the same but add an additional 10 minutes to the time in the oven.