Quinoa-Stuffed Peppers

prep time:: 15 minutes
total time:: 1 hour

Makes 5 servings

A delicious entrée perfect for any night of the week, these delicately stuffed peppers feature a combination of nutritious ingredients, such as quinoa and lean Italian turkey sausage.

ingredients

5 medium, mixed bell peppers (red, green, yellow and/or orange), tops cut off and seeds/ribs removed from centers
2 cups water
1 cup ivory or red quinoa
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
12 ounces (3 links) spicy lean Italian turkey sausage, casings removed
1 cup chopped onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) diced tomatoes with juice, undrained
2 cups fresh baby spinach leaves
5 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided

directions

1
PREHEAT oven to 350° F.
2
PLACE peppers in 9-inch-square or round microwave-safe baking dish. Microwave on HIGH (100%) power for 5 minutes or just until tender. Set aside.
3
COMBINE water, quinoa and bouillon in medium saucepan. Bring to a boil; reduce heat to low. Cover; cook for 15 to 18 minutes or until water is absorbed. Remove from heat.
4
COOK sausage, onion and garlic in large, nonstick skillet over medium-high heat, stirring frequently to crumble sausage, for 8 minutes or until sausage is no longer pink and onion is tender. Stir in cooked quinoa, tomatoes and juice and spinach. Spoon mixture evenly into peppers (about 1 cup per pepper). Sprinkle 1 tablespoon cheese over filling in each pepper.
5
BAKE for 15 minutes or until cheese is melted and peppers are heated through.