The perfect patio dinner, no grill required. These were a crowd pleaser and so easy to make!
Sausage Stuffed Peppers
1 pound spicy sausage (I used chorizo)
1 cup chopped white onion
1/2 cup chopped orange bell peppers
1/2 cup chopped celery
1 1/2 cups quinoa
1 tsp. salt
1 tsp. pepper
4 medium peppers (red, orange, or yellow)
Preheat the oven to 400 degrees. Begin with a large skillet and over medium heat brown the sausage (about 3 minutes). Add in the onions, chopped orange peppers, and celery. Saute for 4-5 minutes, or until vegetables are soft. Add in the cooked quinoa, season with salt and pepper, and cook for for 3 minutes. Remove from the heat and stir in the green onions.
Cut tops off of the 4 medium sized peppers and core them. Fill the peppers with the mixture with a spoon. Place the caps back on the peppers. In a shallow pyrex place peppers standing side by side and add enough water to cover the bottom.
Bake peppers for 30 minutes. Enjoy!