Red Quinoa Stuffed Bell Peppers

by | Oct 31, 2015 | Gluten Free Recipes, Main Dishes, Pressure Cooking, Season 3 - Fusion Grain TV Show Recipes

Red-Quinoa-Stuffed-Bell-Peppers-1351546025[1]Stuffed bell peppers are so amazing in the pressure cooker. Fast and fail proof, this will become a family favorite.

Print
Red Quinoa Stuffed Bell Peppers
Author: 
 
Ingredients
  • 8 green bell peppers, tops cut off and finely chopped to add to mixture
  • 1 onion chopped
  • 1 pound mushrooms (baby portobello are good)
  • 3 minced garlic cloves
  • 1 cup pine nuts
  • ¼ cup chopped parsley
  • 1½ cups grated Parmesan cheese
  • ½ teaspoon lemon pepper seasoning
  • 1 teaspoon lemon zest
  • 4 cups red quinoa cooked
  • 2 Italian sausage links (optional)
Instructions
  1. Slice tops off peppers, remove seeds and membrane.
  2. Chop pepper tops.
  3. Saute together chopped onions, minced garlic, chopped bell pepper tops, and mushrooms until tender.
  4. In separate Saute pan crumble and cook Italian sausages until done.
  5. Combine sausages, quinoa, and sauteed vegetables with lemon pepper, lemon zest, cheese and parsley.
  6. Fill peppers and place on trivet in pressure cooker.
  7. Add one cup of water, pressure for 3 minutes on high, quick release.
  8. Or put in greased cake pan in 325 degree oven for 25-35 minutes.