4 red, yellow or orange bell peppers (I used a mix of 1 red, 1 orange, 1 yellow and 1 green)
1 tbsp canola or olive oil, divided
Â½ medium-sized onion, chopped
2 cloves garlic, peeled and minced (I save time and misery by using Trader Joeâ€™s garlic paste)
Â½ tsp salt
Â½ tsp ground black pepper
Â½ tbsp. chili powder
Â½ tbsp ground cumin
1 8 oz package Morningstar Farms sausage links (These are veggie everyone.)
8 oz chunky salsa, mild or hot (I use medium)
1 cup fresh baby spinach, rinsed and chopped (equivalent of half a 10 oz frozen chopped spinach, thawed
and squeezed to remove moisture; but I prefer fresh)
Â½ cup cooked quinoa
Â½ cup cooked brown rice
Â½ cup grated cheddar cheese ( I actually prefer and use more cheese.)
(All the following are optional.)
1 large avocado, peeled and pitted, sliced
Â¼ cup low fat Greek yogurt
Â¼ cup finely chopped basil leaves
Defrost sausage links in microwave, enough so you can break them into crumbles, then break them into crumbles.
Preheat oven to 375 degrees
Slice the bell peppers in half from the stem to the bottom of the pepper, but leave the stems on.
Cut away the white ribs on the inside of the peppers and remove the peppersâ€™ seeds.
Put the peppers in a 9x13 pan and drizzle olive oil on top.
Cover the 9x13 pan and bake for 15-20 minutes so that they start to soften. It is crucial to do this first, otherwise the peppers can end up too crunchy. (Upon removing peppers from oven, empty any excess oil that may have ended in the peppers.)