Pinky's Quinoa Stuffed Bell Peppers.
You can cook Pinky's Quinoa Stuffed Bell Peppers using 9 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Pinky's Quinoa Stuffed Bell Peppers
- Prepare 4 of each Large Bell Peppers.
- You need of Filling.
- Prepare 2 cup of minced fresh mushrooms.
- You need 1 of each minced sweet onion.
- It's 1 cup of quinoa.
- You need 2 cup of beef stock.
- You need 2 lb of spicy italian pork sausage meat.
- Prepare of Sauce.
- It's 2 cup of 5 cheese tomato pasta sauce.
Pinky's Quinoa Stuffed Bell Peppers instructions
- Preheat oven to 350°F.
- Rinse quinoa in cold water. Add beef stock and bring to boil..
- Reduce heat to minimum and place the lid in tightly.
- Meanwhile, saute the onion and mushrooms for about 10 minutes..
- Add the sausage meat to the pan and cook through.
- Add quinoa to saucepan and continue heating until all liquid is absorbed.
- Remove tops and seeds from peppers. Cut the bottoms flat, so they will stand up in the roaster..
- Stuff each pepper with the filling mix. Overstuff them a bit because they will shrink..
- Spoon tomato sauce over the peppers, replace the tops and cover with the remaining sauce..
- Place in the oven for 45minutes, or until the peppers "slouch" and begin to brown..
- Remove from oven and let stand 10-15 minutes. Serve with grated cheese, hot sauce and sour cream..