Stuffed Peppers

Its Tuesday again! Recipe day!
I made up a batch of these yummy stuffed peppers for dinner the other day and wanted to share it with you — it went over well and was even toddler approved — win!

I made these with fillings in mind already, but once you get the hang of what tastes good, you can pretty much fill them with whatever you have on hand and they work out great — as always, completely modifiable, but I’ll tell you what we used:

You’ll Need: (for 3-4 peppers)
¼ cup quinoa, ¼ cup lentils
1 cup water, pinch of salt, drizzle of olive oil
½ pound pork sausage
¼ yellow onion, minced
2 cloves garlic, minced
3 green peppers
1 small zucchini, minced
½ tsp black pepper
½ tsp paprika, ground marjoram, ground coriander

What To Do:
Preheat your oven to 375 degrees.

Put lentils, rinsed quinoa, water, salt and olive oil in a small saucepan and bring to a boil and then cover, reduce heat, and simmer until softened, usually about 10-12 minutes. While you’re letting that simmer, start to saute the ground pork with the onion and garlic until browned. Add in the spices and minced zucchini and lightly cook — you don’t want the zucchini to go completely to mush, so just cook until tender. (*sidenote: I know that pork sausage runs a little salty, so I didn’t add any additional salt. Your personal seasonings will depend on the flavoring already in your sausage!)

Prepare your peppers to be stuffed by slicing the tops off, and if they are a bit wobbly, trim the bottoms off until they standing more steady, but be careful not to slice all the way through, or your fillings will fall out! Carefully remove the ribs and seeds from the peppers. Place your topless peppers in a pan – if needed, brace them up with some crunched up aluminum foil.

Once it’s finished cooking, go ahead and add the quinoa mixture into the pan with the pork and zucchini and mix thoroughly.
Spoon the mixture into each pepper, filling to the top! Sprinkle panko breadcrumbs on top of each pepper and drizzle with olive oil. (If you want to add a little extra pizzaz, top with shredded cheese as well — I added a bit to my pepper, and it was yummy!)

Cover the pan with foil, and place in a 375 degree oven – bake for about 35-45 minutes or until peppers are cooked to your desired softness. If you added cheese, you can remove the foil in the last few minutes to brown.

They don’t make the prettiest plate, but they really were delicious — enjoy!

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