Sausage & Quinoa Stuffed Bell Peppers | Gluten Free + Dairy Free

We recently joined a new CSA at a local, sustainable "permaculture" farm. It's a year-round program, so right now we're receiving lots of amazing meat! One of our items was pork sausage, and the farm suggested using it to make stuffed peppers. I searched around and adapted a few different recipes to make the dish below. The filling was so flavorful, I didn't even add the cheese that most of the recipes suggested, so these are completely gluten free and dairy free. While the sausage/mushroom combination makes them super rich and tasty, I feel that they're still a "light meal" since they don't have the heaviness of dairy. 

Sausage & Quinoa Stuffed Bell Peppers

1/2 cup dry quinoa, prepared as per package directions
1 lb. pork sausage
1 small red onion, chopped
Handful Baby Portabella mushrooms, chopped
Handful cherry tomatoes, chopped
3-5 bell peppers, tops removed, cored and seeded
Toasted chopped almonds
Chopped cilantro


1. Cook quinoa according to package instructions.

2. Brown sausage in a large skillet, crumbling as it cooks.

3. Add red onion and mushrooms, cook another five minutes.

4. Add tomatoes, cook another five minutes (making sure sausage is cooked thoroughly).

5. Remove from heat and stir in cooked quinoa.

6. Stuff peppers with sausage mixture and arrange upright in a baking dish.

7. Cover and bake one hour at 350°.

8. Sprinkle with almonds and parsley and serve.

This recipe is a cinch to prepare, and my favorite part is that you can make it ahead of time, store your baking dish in the refrigerator, then bring it out come dinner time and just pop it in the oven! A busy mom's secret weapon!

These stuffed peppers have everything I require in a meal for my family (a veggie, a protein and a grain), so for us, this is dinner! Bon app├ętit!



  1. I am adding this to our menu NOW! I love a simple veggie dish and this one is something I haven't thought to make before.

    1. They're SO easy! I ate all the leftover stuffing mixture right out of the pan, lol. Also, you could totally up the veggies ratio (adding zucchini, squash, bell pepper). I didn't try freezing them but I bet that would work, too!

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