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Quinoa Stuffed Peppers

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Just a quick one today guys. Again, something I have always wanted to make and found the opportunity to make it healthy this week. Greek stuffed peppers usually have rice, spinach, tomatoes, cheese, and ground beef inside. This healthy variation has quinoa, broccoli rabe, a small amount of sausage, and ricotta salata. Not a competitor to my favorite stuffed pepper dish, but definitely a tasty meal.


I sweated some onions, then added garlic, then the broccoli rabe.



The filling. Qunioa, broccoli rabe with onions and garlic, parsley, a little sausage, and ricotta salata.



The peppers, roasted and peeled.



Stuffed VERY full with the quinoa mix.



I added chicken stock and the leftover filling to the baking dish. This keeps things moist while baking.



The filling that stuck out the top got nicely browned.



Yum.



These were really tasty and my family didn't even notice they were eating something healthy!


For the filling:

A cup and a half of (uncooked) quinoa. - cook it to package instructions.

Half cup crumbled ricotta salata (feta if you cant find that type of ricotta)

1/4 pound or less of italian sausage. basically one uncased sausage. brown the meat and drain the fat

Bunch of broccoli rabe - sweat half an onion diced for 5 minutes in olive oil. Add a few cloves of diced garlic. Add the broccoli rabe leaves and florets. cook until wilted

Parsley
salt
pepper

Mix the above in a large bowl.  Taste and make sure it tastes good.

Roast and peel the peppers. Take off the tops and remove the ribs and seeds. Stuff with the stuffing. Put some stock in the pan with the peppers and bake for 50 minutes or so.


2 Comments

Great Recipe!

The hardest part was finding Quinoa at the store.

Made this tonight and loved it! I definitely haven't mastered peeling and roasting peppers but besides that it was pretty easy. Oh and I used Kale instead of broccoli rabe. Thanks for the recipe.

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