Quinoa is a magical little grain that you can find in just about every market these days (or at least here in California). It easily replaces rice in most recipes, which is how I came up with the idea for these ay-may-zing sausage and quinoa stuffed bell peppers.
Quinoa and Sausage Stuffed Bell Peppers
1 C uncooked quinoa
3-4 green bell peppers, tops removed
1 large or 2 small Italian sausages, casings removed
1 small yellow onion, chopped
1 clove garlic, minced
1/4 C good white wine
1 jar marinara or tomato sauce of your choice
1/4 C parmesan cheese, plus more for sprinkling
Cook the quinoa according to package directions (I do mine in a rice cooker). Meanwhile, boil or steam the peppers. Drain the peppers on a kitchen towel once they are cooked. In a large, oven safe pot, heat about 1 tsp. olive oil over medium heat. Add the onion and cook a few minutes until it starts to become translucent. Add the sausage in, breaking it up with a wooden spoon as it cooks, then add the garlic. Once the sausage is no longer pink, splash in the white wine. Turn the heat down and add the marinara sauce. Simmer for about 5 minutes, then turn off the heat and add the cooked quinoa and parmesan cheese. Stir until the quinoa is coated with the sauce. Push the sausage/quinoa mixture to the sides of the pot, making room for the peppers. Place the peppers into the pot and fill with the mixture. Top with the remaining parmesan cheese and place in the oven for 30-35 minutes. Serve immediately.