Stuffed Pepper Casserole

All the magic of this Stuffed Pepper Casserole happens in just one pan … you don’t even have to pre-cook the quinoa!

You can even prep it entirely ahead and bake it at dinnertime. It’s the kind of comfort food that makes dinnertimes special, and keeps you stress-free!

– Reduced-sodium chicken broth – Can petite diced tomatoes – Uncooked quinoa  – Dried basil – Dried oregano – Garlic powder

INGREDIENTS:

In an ungreased 9x13" baking pan, combine broth, tomatoes with their juice, uncooked quinoa, dried basil, oregano, garlic powder, and salt.

1

Stir ingredients right into the casserole dish.

2

Next, cut your bell peppers into large planks, instead of leaving them whole, as in many other stuffed pepper recipes.

3

Press a bit of the uncooked Italian sausage into each piece of pepper. Sprinkle just the stuffed peppers with shredded Italian cheeses.

4

Swipe up for full recipe!

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