“Harvest” Stuffed Bell Peppers
I don’t have a garden, which is why harvest id in quotations. This time of year I’m always kicking my lazy spring butt for not planting a garden. My parents do an amazing box garden in their backyard, luckily the boys and I can go pick a bit of their fresh produce. This recipe however does not utilize anything from their garden. Again, hence the “harvest.”
If you are like my and don’t have a garden, but like the idea of a harvest meal then this one is for you. Here is an easy recipe that will make it feel like the fall, and perhaps make you feel like you just picked some fresh produce and now enjoying a flavorful “harvest” family meal.
½ pound of ground Italian sausage
2 cups of quinoa
½ cup of frozen green peppers
½ cup of frozen corn
½ cup of chopped mushrooms
1 can of chopped beets
Favorite salad dressing
Sauté the ground Italian sausage.
Bring 2 cups chicken stock to a boil and then add 2 cups of quinoa.
Once both the sausage and quinoa are cooked place both in a bowl.
Add a half a cup of frozen green peppers and half a cup of frozen corn to the bowl.
Add a half a cup of chopped mushrooms and a can of chopped beets.
Toss all the ingredients in the bowl and add a 1/4 cup of your favorite salad dressing. I used Tessemae’s Honey Poppy seed, but Italian dressing is great as well.
Cut out the middle of each bell pepper and fill each pepper with the “harvest” filling.
Place the bell pepper tops back on and place each in a pan. Bake at 350 degrees for an hour.
This recipe serves six.