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Pinky's Quinoa Stuffed Bell Peppers
Pinky's Quinoa Stuffed Bell Peppers

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When you go to the grocery store, be smart about it. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. Think for a minute: you don’t want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to get home immediately and have something beneficial. Fill your cupboards with wholesome foods. This way—even if you pick out something slightly greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

There are a lot of things that factor into getting healthy. Intensive gym visits and narrowly defined diets are not always the answer. Little things, when done every single day, can do a lot to enable you to get healthy and lose pounds. Being smart when you choose your food and actions is where it begins. Looking to get in as much exercise as possible is another. Don’t ignore that health isn’t only about just how much you weigh. You need to help to make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to pinky's quinoa stuffed bell peppers recipe. You can cook pinky's quinoa stuffed bell peppers using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Pinky's Quinoa Stuffed Bell Peppers:
  1. Take 4 each Large Bell Peppers
  2. Provide Filling
  3. Take 2 cup minced fresh mushrooms
  4. Take 1 each minced sweet onion
  5. Get 1 cup quinoa
  6. Provide 2 cup beef stock
  7. Take 2 lb spicy italian pork sausage meat
  8. Take Sauce
  9. Provide 2 cup 5 cheese tomato pasta sauce
Steps to make Pinky's Quinoa Stuffed Bell Peppers:
  1. Preheat oven to 350°F
  2. Rinse quinoa in cold water. Add beef stock and bring to boil.
  3. Reduce heat to minimum and place the lid in tightly
  4. Meanwhile, saute the onion and mushrooms for about 10 minutes.
  5. Add the sausage meat to the pan and cook through
  6. Add quinoa to saucepan and continue heating until all liquid is absorbed
  7. Remove tops and seeds from peppers. Cut the bottoms flat, so they will stand up in the roaster.
  8. Stuff each pepper with the filling mix. Overstuff them a bit because they will shrink.
  9. Spoon tomato sauce over the peppers, replace the tops and cover with the remaining sauce.
  10. Place in the oven for 45minutes, or until the peppers "slouch" and begin to brown.
  11. Remove from oven and let stand 10-15 minutes. Serve with grated cheese, hot sauce and sour cream.

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