Italian Sausage & Quinoa Stuffed Peppers with @Johnsonville Naturals

Italian Sausage & Quinoa Stuffed Peppers with Johnsonville Naturals

Stuffed peppers is a classic recipe and the stuffing can very in every which way! I am working with Johnsonville Naturals to share this great new product from Johnsonville Sausages and share some great everyday meals recipes that I know you all will love! I had so much of these left over and share them with my neighborhoods who came back with raving reviews.

This recipe for Italian Sausage & Quinoa Stuffed Peppers using Johnsonville Naturals Italian sausage is a great dish to serve for a dinner party, especially during these upcoming holidays I love that Johnsonville Naturals provide a clean and simple lable and do not contain artificial ingredients, flavors, colors or preservatives. The line focuses on high quality, natural ingredients, such as premium cuts of meat and flavorful spices to deliver great taste people expect from America’s leading sausage brand.

Check out where you can buy Johnsonville Naturals in your city/town here.

Momma Cuisine is a paid spokesperson for Johnsonville Sausages. 
  • 3 tablespoons olive oil
  • ½ medium Spanish or yellow onion, diced
  • 2 cloves garlic, rough chopped
  • 1 package Johnsonville Naturals Mild Italian Sausage Links
  • 1 medium zucchini, diced
  • ½ cup shredded carrots
  • 1 teaspoon kosher salt
  • ½ teaspoon red chili flakes
  • 1/2 cup dried cherries
  • 2 stalks green onions, diced
  • ¼ cup sunflower seeds
  • 1 ½ cups cooked red or “regular” quinoa
  • 1 cup Parmesan cheese
  • 6 bell peppers, tops cut off and seeded

Prepare quinoa per package instructions.

Heat the oven to 375 degrees Fahrenheit.

Heat a saute pan on medium-high heat with olive oil. Add the onions and garlic and saute until tender. Place the sausage in a pan and cook until browned. Remove from pan and slice into bite sized pieces. Return the sausage slices to the pan.

Then, add the carrots, zucchini, salt and chili flakes and toss together with sausage, onions and garlic. Once all tossed together, add dried cherries, green onions, sunflower seeds and quinoa and toss thoroughly and heat through.

Turn off the heat and toss in the Parmesan cheese. Take your hallowed bell peppers and assemble them in a baking dish. Fill each bell pepper to the top with the sausage filling. Bake in the oven for about 35-40 minutes.

Serve hot.

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