I’m very excited about this post because this is my first main course meal that I invented entirely on my own! I hope you give this a try and enjoy it as much as I did :)
Stuffed Banana Peppers with Quinoa and Chicken Sausage
Serves: 6 stuffed peppers
1/2 lb fire roasted chicken sausage
1/2 cup uncooked quinoa
3 garlic cloves, minced
1/2 white onion, diced
1 orange pepper, diced
1.5 tbsp olive oil
6 banana peppers
1 cup reduced-fat Mexican blend cheese
14.5 oz can reduced-sodium chicken broth
28 oz can low-sodium crushed tomatoes, divided
1/2 tsp. dried basil
1/2 tsp. dried oregano
Salt & pepper to taste
Sprinkle of crushed red pepper flakes (to taste)
1/2 cup panko breadcrumbs
- Boil a large pot of water.
- Chop the tops off the banana peppers and clean them of all seeds by making a long slit down the side of the pepper lengthwise.
- Once water is boiling, add banana peppers and cook for 5 minutes.
- While peppers cook, rinse quinoa thoroughly (I use a very fine colander so quinoa won’t slip through the holes).
- Heat a olive oil in a large non-stick skillet over medium-high heat. Once hot, saute onion, sausage and orange pepper until vegetables are tender and sausage is cooked, about 8-10 minutes. Add garlic in last 3 minutes of cooking.
- Preheat oven to 350 F
- Add half of crushed tomatoes can, quinoa, chicken broth, basil, oregano and crushed red pepper flakes to the skillet. Bring to a boil and then simmer for 15 minutes.
- Turn the heat off and mix in the cheese.
- Place 2-3 spoonfuls of remaining 14.5 oz crushed tomatoes on bottom of a 13×9 glass baking dish. Place cooked, sliced open banana peppers into the dish. Stuff each pepper with about 3/4 cup of the sausage-quinoa mixture or enough to fill it. Divide what is remaining in the crushed tomatoes can across the tops of the six peppers, then top with a sprinkle of panko breadcrumbs.
- Bake at 350 F for 30 minutes or until warmed through.
- Serve with mixed greens salad of your choice.