Honestly, I don’t really like stuffed peppers. I never really got how you are supposed to eat them. Just cut into them with a fork? They always seemed kind of awkward.
I decided for these stuffed peppers, I would make them into boats! That makes it a lot easier (for me) to cut into, and more fun! Isn’t anything with the word boats in it fun?
I had some chicken sausage I decided to add to these, but you could leave it out and add extra veggies or beans if you want!
Stuffed Pepper Boats
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Ingredients (3 servings)
- 3 sweet peppers, halved, stems cut out, and seeds removed
- 1 cup uncooked quinoa
- 1 clove garlic
- 2 links chicken sausage (I used Aidells)
- 1 jalapeno pepper, diced
- 1 cup diced tomatoes (or 1 – 14oz can of diced tomatoes, drained)
- 1 tsp smoked paprika
- Salt/Pepper to taste
- 1/2 cup shredded mozzarella cheese
Preheat the oven to 350 degrees. Cut the peppers in half, from the top to the bottom, and cut out the stems and remove the seeds. Rinse well.
Place on a baking sheet, cut side down. Bake for 20-30 minutes, until the skins are lightly wrinkled and browned.
Meanwhile, combine 1 cup uncooked quinoa and a clove of garlic in a medium saucepan. (Ok I added 3 because my garlic cloves were small! I think garlic makes everything taste better!)Cover with water. Cook over medium heat, until the water is absorbed, about 20 minutes.
When the quinoa is cooked, add in the diced chicken sausage, jalapeno, tomatoes, and paprika. Taste, and add salt and pepper if needed to suit your taste.
Fill the pepper halves with the quinoa mixture.
Sprinkle the shredded cheese on the top of the peppers.
Place back in the oven for 10-15 minutes – just enough to melt the cheese.
Ok, so the jalapeno really kicked it up .. so if you don’t like hot stuff, just leave it out!. I liked it!
Plus, I think this will heat up really good for lunches this week – looks like I’m set!
This post is linked to Fat Tuesday.