- ½ lb Italian sausage
- 4 multi-colored bell peppers
- 1.5 T minced garlic
- 1/2 c shallots , diced
- 1 t dried oregano
- 1 c *cooked Prairie blend quinoa mix
- ¼ t red pepper flakes
- 1 t paprika
- ¼ c lemon juice plus zest from ½ lemon
- ¼ c feta cheese crumbles
- ½ t sea salt
- ¼ t black pepper
- ¾ c diced tomatoes
Preheat oven to 450
Wash bell peppers and slice in half lengthwise, remove stems and seeds, place opening down on rack on baking sheet and bake 15 min.
While baking peppers brown sausage and drain, add shallots garlic and all spices, no lemon yet, to sausage and simmer, on medium, until shallots soften then add in tomatoes and simmer on medium 15 minutes.
Add quinoa to meat mixture. Stir in lemon and lemon zest. Flip over peppers and spoon mix into peppers, place back on rack and bake 15 min. Remove from oven, top with feta crumbles and serve!
*cook according to package
**can use rice or quinoa of choice.
This is delicious!
Super easy to make and just enough spice with tons of flavor.