Two Healthy Kitchens

Stuffed Pepper Casserole Italian Quinoa

The entire enchantment of this Stuffed Pepper Casserole unfolds effortlessly in a single pan no need to pre-cook the quinoa!

You have the option to prepare it entirely in advance and then bake it when it's time for dinner. This type of comfort food adds a special touch to dinnertime and ensures you remain free of stress.

• chicken broth • tomatoes • quinoa • dried basil • dried oregano • garlic powder • salt

Ingredients

Preheat oven to 400°F. In an ungreased 9x13" baking pan, combine broth, tomatoes with their juice, uncooked quinoa, dried basil, oregano, garlic powder, and salt. Stir until thoroughly combined

1.

Top each pepper section with a thin layer of the uncooked sausage, pressing a bit of sausage all along each piece of pepper.

2.

Sprinkle the Italian cheese blend on top of the sausage (it's ok if a bit of the cheese falls down onto the quinoa mixture, but you're trying to get most of it piled on top of the sausage).

3.

You can completely assemble this casserole earlier in the day, then cover and refrigerate it until you're ready to bake it at dinnertime.

Tip

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Un-Stuffed Pepper Skillet

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