1 cup Sprouted tri-colored quinoa, cooked and set aside to cool
1 tablespoon extra virgin olive oil
1 pound Italian mild sausage
1/8 red onion, diced
1 clove fresh garlic, mined
1 teaspoon fresh parsley, minced
1 teaspoon fresh basil, minced
1 teaspoon fresh oregano, minced
Salt and pepper, to taste
2 each yellow, red or orange bell peppers, split in half, cored and seeded
1 jar MNMLST Pizza Sauce (MNMLST Pasta Sauce works great here too)
1/4 cup mozzarella cheese
Preheat oven to 425 F.
In an 8x8 casserole dish, empty the jar of MNMLST Pizzas sauce and spread it into the bottom of the pan. Swish the jar with a small amount of water to clean the jar of any additional sauce and pour that into the pan as well.
In a saute pan, turn the heat to medium, then add olive oil, sausage, red onion and garlic and saute until sausage. Crumble sausage with a wooden spoon until broken into small pieces and continue to cook through and brown.
Then in a mixing bowl, add the cooked and cooled quinoa, the sausage mixture from the saute pan and the fresh herbs. Season and taste mixture.
Divide mixture evenly into four sections and stuff into each half of the bell pepper. Depending on the size of the bell peppers, the mixture will be enough.
Then place the stuffed bell peppers into the sauce directly, bell pepper side down into the sauce and quinoa/meat side up.
Cover the pan loosely with foil and put in the oven.
Cook for about 20 minutes or until the peppers begin to soften slightly.
Take the foil off the top, sprinkle cheese on top of each and then cook for about 5 minutes longer to melt the cheese and crisp the top slightly. Enjoy!