Stuffed Peppers with Beyond Sausage and Quinoa
Description
Now, even if you are a vegetarian you can enjoy stuffed peppers. They are filled with Beyond Meat's brats that have been de-cased and crumbled, along with quinoa, cheese, black beans and green chilis.
Ingredients
1 package Beyond Sausage® Brat Original with 4 brats, de-cased
3 c. cooked quinoa
4 oz. can green chilis
1 c. corn kernels
½ c. canned black beans, drained and rinsed
½ c. petite diced tomatoes
½ c. shredded pepper jack cheese (plant based if desired)
3 T. chopped fresh cilantro leaves
1 t. cumin
1 t. garlic powder
½ t. onion powder
½ t. chili powder, or more to taste
Kosher salt, to taste
freshly ground black pepper, to taste
6 bell peppers, any color, tops cut off, seeds and membranes removed
Directions
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Preheat oven to 350 degrees. Line a 9 × 13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, pepper jack cheese, cilantro, cumin, garlic, onion powder, chili powder, salt and pepper.
In a pan, crumble the de-cased links; cook for about 4 minutes. They will continue to cook in the oven, and you don’t want them to dry out.
Evenly spoon filling into each bell pepper cavity. Place filled peppers in the prepared baking dish, cavity side up.
Bake until peppers are tender and filling is heated through, about 25-30 minutes.
Serve.
6 servings.