Hi, I am Jane. Today, I’m gonna show you how to make pinky’s quinoa stuffed bell peppers recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pinky’s Quinoa Stuffed Bell Peppers Recipe
Pinky’s Quinoa Stuffed Bell Peppers is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Pinky’s Quinoa Stuffed Bell Peppers is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook pinky’s quinoa stuffed bell peppers using 9 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Pinky’s Quinoa Stuffed Bell Peppers:
- Take 4 each Large Bell Peppers
- Take Filling
- Take 2 cup minced fresh mushrooms
- Prepare 1 each minced sweet onion
- Make ready 1 cup quinoa
- Make ready 2 cup beef stock
- Get 2 lb spicy italian sausage meat
- Prepare Sauce
- Take 2 cup 5 cheese tomato pasta sauce
Instructions to make Pinky’s Quinoa Stuffed Bell Peppers:
- Preheat oven to 350°F
- Rinse quinoa in cold water. Add beef stock and bring to boil.
- Reduce heat to minimum and place the lid in tightly
- Meanwhile, saute the onion and mushrooms for about 10 minutes.
- Add the sausage meat to the pan and cook through
- Add quinoa to saucepan and continue heating until all liquid is absorbed
- Remove tops and seeds from peppers. Cut the bottoms flat, so they will stand up in the roaster.
- Stuff each pepper with the filling mix. Overstuff them a bit because they will shrink.
- Spoon tomato sauce over the peppers, replace the tops and cover with the remaining sauce.
- Place in the oven for 45minutes, or until the peppers slouch and begin to brown.
- Remove from oven and let stand 10-15 minutes. Serve with grated cheese, hot sauce and sour cream.
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