Quinoa and Sausage stuffed peppers
- Number of Servings: 6
Ingredients
4 tbsp Basil 1 clove Garlic 6 large bell peppers cored6 oz Athenos Reduced Fat Feta Cheese 4 serving al fresco - Roasted Garlic Chicken Sausage (1 Link / Serving) (by SCHNELLD) 1.5 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup 0.75 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
Preheat oven to 350
Bring 3/4 cup broth to a boil in a small sauce pan. Stir in quinoa, reduce heat, cover and let simmer for 20 min or until liquid is absorbed.
Remove sausage from casing. Cook sausage in a skillet, continue to stir it until it crumbles and browns. Add sausage, quinoa, garlic, cheese and basil together. Divide mixture into all 6 peppers.
Bake for 30-40 min.
Serving Size: 1 bell pepper
Number of Servings: 6
Recipe submitted by SparkPeople user BIBICHAN1.
Bring 3/4 cup broth to a boil in a small sauce pan. Stir in quinoa, reduce heat, cover and let simmer for 20 min or until liquid is absorbed.
Remove sausage from casing. Cook sausage in a skillet, continue to stir it until it crumbles and browns. Add sausage, quinoa, garlic, cheese and basil together. Divide mixture into all 6 peppers.
Bake for 30-40 min.
Serving Size: 1 bell pepper
Number of Servings: 6
Recipe submitted by SparkPeople user BIBICHAN1.
Nutritional Info Amount Per Serving
- Calories: 284.5
- Total Fat: 10.0 g
- Cholesterol: 56.7 mg
- Sodium: 691.9 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 3.3 g
- Protein: 20.4 g
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