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
½ medium-sized onion, chopped
2 cloves garlic, peeled and minced (I save time and misery by using Trader Joe’s garlic paste)
½ tsp salt
½ tsp ground black pepper
½ tbsp. chili powder
½ 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)
½ cup cooked quinoa
½ cup cooked brown rice
½ cup grated cheddar cheese ( I actually prefer and use more cheese.)
(All the following are optional.)
1 large avocado, peeled and pitted, sliced
¼ cup low fat Greek yogurt
¼ cup finely chopped basil leaves
Procedure
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 peppers’ 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.)
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