| Red Quinoa Stuffed Bell Peppers |
Author: Chef Brad
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
- Slice tops off peppers, remove seeds and membrane.
- Chop pepper tops.
- Saute together chopped onions, minced garlic, chopped bell pepper tops, and mushrooms until tender.
- In separate Saute pan crumble and cook Italian sausages until done.
- Combine sausages, quinoa, and sauteed vegetables with lemon pepper, lemon zest, cheese and parsley.
- Fill peppers and place on trivet in pressure cooker.
- Add one cup of water, pressure for 3 minutes on high, quick release.
- Or put in greased cake pan in 325 degree oven for 25-35 minutes.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/10/red-quinoa-stuffed-bell-peppers/