Sausage Stuffed Bell Peppers
  • 1 pound ground sausage
  • 1 can (15 ounces) black beans, drained
  • 2 cups quinoa, cooked
  • ½ cup diced green chilies
  • 2 large fresh tomatoes, diced
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon cumin
  • sea salt, to taste
  • 1 cup frozen organic corn
  • 6 large bell peppers, tops cut off, then seeded
  • ½ cup low sodium chicken broth
  • ¼ cup shredded Pepperjack cheese (optional)
  • chopped green onions, as garnish
  1. Preheat oven to 350 F. In a large skillet, brown the sausage.
  2. Once browned, add in diced onion, garlic, black beans, cilantro, chilies, tomatoes and cumin.
  3. Stir well, cover and simmer on low for about 15 minutes.
  4. Remove lid, add corn and cooked quinoa, simmer an additional 15 minutes or until all the liquid reduces.
  5. Cut peppers in half lengthwise, remove seeds and stems.
  6. Place peppers cut-side up in an oven-safe dish.
  7. Fill each pepper equally with sausage mixture.
  8. Pour about ½ cup chicken broth on the very bottom of the dish.
  9. Cover dish tightly with foil and bake for about 55 minutes, or until the peppers soften to your liking.
  10. Remove foil, top each with 1 tablespoon of cheese (if desired) and bake a few more minutes to melt the cheese.
  11. Top with green onions and cilantro leaves, then serve.
Recipe by Pizza Today at