Sauté one whole chopped onion with half of a small package of button mushrooms, 4 cloves of crushed garlic and a pound of sausage (I used smoked deer sausage) Add the tops of the bell peppers (diced) and place six peppers (with the tops and ribs removed) in an oven safe dish at 350 degrees for 20 minutes (add a splash of water to each pepper and 1/4 cup in the bottom of the baking dish) while you cook one cup of white quinoa in two cups of water. Once all the ingredients are cooked add a can of rinsed black beans and a large can of diced tomatoes as well as the cooked quinoa to the onion mixture. Season with salt and pepper, a sprinkle of red pepper flakes & one TBS each dried basil, parsley and oregano. Keep the mixture warm until the peppers are done softening in the oven then carefully drain the water and stuff the peppers with the mixture. Top with cheese or nutritional yeast if desired. Cook for 25 minutes. Enjoy! Store leftovers in the fridge for up to a week.
Comments