How to make it

  • brown sausage and drain
  • Boil water, pour over quinoa, soak until 1/2 hour
  • In saute pan, cook zucchini, onion, diced pepper until tender, add the drained sausage, the can of beef broth, quinoa, dried cranberries and cook over low heat until quinoa and the cranberries are plump and tender. Add seasoning. Add spinach and let it wilt.
  • Core fresh peppers and stuff with the spinach sausage quinoa.
  • Refrigerate at this point.
  • On the day you want to serve, dump the can of tomatoes with the juice on the bottom of the casserole dish. Place filled peppers in the tomato base, cover the peppers with foil, and heat thoroughly at 350 degrees for 45 minutes. Top with parmesan cheese and then broil a minutes or two to melt cheese and make it bubble.

Reviews & Comments 2

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  • elgourmand 6 years ago
    Interesting flavor combo. What happened to the cranberries? RJ
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  • Good4U 6 years ago
    YUM! Thanks for sharing.:-)
    Was this review helpful? Yes Flag

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