Special Stuffed Pepper Casserole with One-Step Italian Quinoa
All the magic of this Stuffed Pepper Casserole happens in just one pan … you don’t even have to pre-cook the quinoa!
You can even prep it entirely ahead and bake it at dinnertime. It’s the kind of comfort food that makes dinnertimes special, and keeps you stress-free!
- chicken broth - tomatoes - quinoa - bell peppers - basil - sausageINGREDIENTS:
Preheat oven to 400°F. In an ungreased 9x13" baking pan, combine broth, tomatoes with their juice, uncooked quinoa, dried basil, oregano, garlic powder, and salt.1
Top each pepper section with a thin layer of the uncooked sausage, pressing a bit of sausage all along each piece of pepper. Lay each sausage-topped pepper in the baking dish.2
Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking, uncovered, until quinoa is cooked through, peppers are done to your liking.3
Serve immediately, garnished with a bit of minced basil for a pretty presentation, if desired.4
If your quinoa is not pre-rinsed, then before you add it to the casserole, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear.TIP
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