Beyond Sausage Stuffed Peppers
Ingredients
- 1 package plant-based sausage links or 4 plant-based Hot Italian sausage links
- 3 cups cooked quinoa
- 1 (4-oz) can green chiles
- 1 cup corn kernels
- ½ cup canned black beans, drained and rinsed
- ½ cup petite diced tomatoes
- ½ cup plant-based shredded pepper Jack cheese
- 3 Tbsp chopped fresh cilantro leaves
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
Instructions
- Preheat oven to 350°F. Line a 9 x 13-inch baking dish with parchment paper.
- In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, plant-based pepper-Jack cheese, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
- De-case the plant-based sausage links. In a pan, crumble the links and cook for about 4 minutes. Note: they will continue to cook in the oven, and you don't want them to dry out.
- Spoon the filling into each bell pepper cavity. Place filled peppers in the prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through about 25-30 minutes. Serves 6.
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