Stuffed Peppers With Sausage and Quinoa | Halloween Recipes
Sausage and Quinoa Stuffed Peppers | Halloween Recipes

Sausage and Quinoa Stuffed Peppers | Halloween Recipes

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I was given a case of orange bell peppers. I of course had to make some Sausage and Quinoa Stuffed Peppers that look like pumpkins! How fun are these? Guess what, they tasted A-MAZING too!

A friend gave me some of her “home-raised sausage” and oh wow, nothing can compare to that sausage. I think I am in love. My dear husband has no idea, I just fell in love with the idea of raising pigs!

I’ve made stuffed peppers before, but I used rice. Here lately I have been using quinoa in the place of rice. It takes on the taste of whatever you want it to. It doesn’t absorb and nullify the taste like rice does.

I thought it would be a great idea to replace the rice in these bell peppers. Quinoa is gluten free and a perfect addition to the diet. It contains many nutrients and vitamins. Check out the chart in this article on why you should eat more quinoa and how it may be better for you than rice.

Sausage Quinoa Stuffed Peppers Recipe:

Sausage and Quinoa Stuffed Peppers | Halloween Recipes

Sausage and Quinoa Stuffed Peppers

Yield: 20
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes

These look fun don’t they? The stuffing is way more than that though. It is delicious! Who knew quinoa and sausage would go so well together?!

Ingredients

  • 2 cups quinoa
  • 4 cups water
  • 1 lb. sausage roll
  • 3 carrots (minced)
  • 2 bell peppers (minced)
  • 10 – 20 bell peppers (for filling) 
  • garlic powder (to taste)
  • salt (to taste)
  • rosemary (1/4 tsp or a couple of springs)

Instructions

  1. Place the quinoa, carrots & bell peppers in a large saucepan and cook according to the directions for the quinoa. Heat to boiling, then simmer, covered for 15 minutes.
  2. Cook the sausage in a frying pan according to the directions.
  3. Prepare the peppers to be stuffed just like you would when carving a pumpkin (but with less mess!) Cut a notch in the top and then all the way around the top. Clean out the seeds. Then, if you want to, carve some faces in them!
  4. Preheat the oven to 350ºF
  5. When the sausage is done cooking, stir it into the quinoa mixture.
  6. Now, you are ready to stuff those peppers!
  7. Stick the peppers in the oven, careful the pan will be heavier than you would expect it to be! Speaking from experience, can you tell?
  8. Bake at 350ºF for 30 minutes.
  9. Allow to cool. They will be very hot!

Notes

I only fill about 10 peppers and we ate the leftovers the next day without serving them in peppers.

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Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 310Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 23mgSodium 346mgCarbohydrates 37gFiber 5gSugar 8gProtein 9g

For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.

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Check out my post for Last Minute Thanksgiving Dinner, and get ready for the New Year’s party too, with these great recipes.

You might also like my Stuffed Cornish Hens Recipe. Thanksgiving is coming soon, and if you usually plan a small or intimate holiday dinner these are perfect. Such as a friendsgiving?!

Throwing a Friendsgiving can be a lot of fun. However, it can be a lot of work too! This can be stressful during an already stressful time. You can certainly counteract this issue by asking everyone to bring their own dish. Additionally, is it too much to ask that they help with dishes? I mean if you’re hosting, surely they can do that right?

Enjoy your holidays!

 

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2 thoughts on “Sausage and Quinoa Stuffed Peppers | Halloween Recipes”

  1. Oh wow, this recipe is sooo good! We tried it last weekend and my kids are begging for me to make it again this week. That rarely ever happens. I guess I’ll have to add it as a staple recipe! Thanks!

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