Quinoa Unstuffed Peppers

Please share this on

This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer’s stocked with single-serve portions to take to work. —Rebecca Ende, Phoenix, New York

Total Time Prep/Total Time: 30 min.Makes 4 servings

Ingredients

1-1/2 cups vegetable stock
3/4 cup quinoa, rinsed
1 pound Italian turkey sausage links, casings removed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
3/4 cup chopped sweet onion
1 garlic clove, minced
1/4 teaspoon garam masala
1/4 teaspoon pepper
1/8 teaspoon salt

Directions

In a small saucepan, bring stock to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat.
In a large skillet, cook and crumble sausage with peppers and onion over medium-high heat until no longer pink, 8-10 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in quinoa. Freeze option: Place cooled quinoa mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally.

Test Kitchen tips

This dish really is a fusion of flavors. The garam masala and Italian flavors in the sausage don’t fight each other. They work together with the hint of cinnamon for a unique blend of balanced flavor.
If you don’t keep vegetable stock on hand, chicken or beef stock could also be used.
Broth can be used too, but think of stock like a blank canvas where you get to layer on the flavors. Broth is already seasoned.

Nutrition Facts

1 cup: 261 calories, 9g fat (2g saturated fat), 42mg cholesterol, 760mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

FitnessHumans

Leave a Reply Cancel reply