1 package (19 ounce) JOHNSONVILLE® Italian Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
1 tablespoon olive oil
1 small red onion (finely chopped)
1 medium red bell pepper, chopped ¼”
3 plum Tomatoes (chopped)
4 ounces mushrooms (chopped)
2 tablespoons fresh parsley (chopped)
1½ cups cooked Quinoa* (follow package directions, about ¾ cup dry) *Quinoa is a nutritious whole grain curr
1 teaspoon paprika
½ cup Parmesan cheese (grated)
½ teaspoon salt
6 to 7 medium bell peppers, tops removed, cored and seeded
¼ cup toasted sliced almonds** (optional) **Tip: Toast almonds in a dry skillet over medium heat, stirring
Cook Quinoa according to package directions, (yield 1 ½ cups). Sauté the decased sausage in a large skillet over medium heat. Crumble the sausage as it cooks until its nicely browned and no longer pink, breaking up any of the large pieces, about 7 to 10 minutes. Transfer the cooked sausage to a plate and set aside. In the same skillet, heat oil over medium-high heat. Sauté onion and red bell pepper for 5 minutes or until softened. Add tomatoes and mushrooms, sauté for another 5 minutes. Remove from heat then add in parsley, cooked Quinoa, paprika, sausage and Parmesan cheese. Stir to combine, taste and adjust seasonings. Preheat oven to 350°F. Stuff bell peppers with sausage mixture, dividing equally and gently packing the mixture down. Arrange upright in prepared baking dish. Cover and bake in preheated oven for about 1 hour or until peppers are tender. If desired, serve topped with a sprinkling of toasted almonds.
View the recipe instructions at Johnsonville
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