This stuffed pepper is nothing like what you are used to. Even if you are not a fan of stuffed peppers I bet you will love these. I don't fancy the normal stuffed peppers with the over-cooked pepper, rice and hamburger so I decide to come up with something better, and better I did!
This is totally a clean-out-the-veggie-drawer kind of meal. I have put spinach, kale, asparagus, green onions, and so on in this. Anything you have will probably taste great in it.
So wash them mitts, lets get cookin'.
1c Quinoa, uncooked
1tsp Chicken bouillon
1/4 tsp Onion powder
1/4 tsp Garlic powder
1 pinch or 1/4 tsp Red pepper flakes
6 Peppers
1c peas
2 links Farmer Sausage
2 Celery stalks, chopped
2 Carrots, peeled and chopped
1c Havarti cheese, grated
Salt and pepper
Cook quinoa as package directs but add in the chicken bouillon, onion powder, garlic powder and red pepper flakes.
Cut 5 of the peppers in half and remove stem and seeds and lay on a cookie sheet with the inside up. Place in oven under broiler for a few minutes. You are not trying to get too much colour just warm then up. Remove and set aside.
Chop up the farmer sausage in bite size pieces. I like a farmer sausage that I get home in Canada but any good kielbasa will work too.
In a large pan sauté the sausage for about 5-10 minutes. Meanwhile chop up the remaining pepper and all vegetables and place in pan, adding a bit of salt and pepper. Cook all the vegetables until just tender. Don't over cook. Once cooked scoop large portions into the peppers and top with cheese. Return to broiler. When the cheese is nicely melted serve and enjoy!
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