Stuffed peppers are probably one of my favorite ‘I’m-in-a-hurry-and-don’t-want-to-cook-but-need-to-eat” meals. I have a few other delish recipes here, but this one is brand new.

My local grocery store sells a few steam able quinoa bags found in the freezer section, and boy oh boy, are they a lifesaver! I recently stumbled upon a Mediterranean bag and I’m in love. It’s so tasty and the perfect side – or in this case – stuffing. In case you don’t have a store that carries anything like this, I’m breaking it down [and cleaning it up]! Enjoy!




  1. 2 bell peppers, any color, sliced in half & washed.
  2. 1 cup cooked quinoa
  3. 6 cherry tomatoes, washed & sliced
  4. 1/4 cup Feta cheese
  5. 1 cup fresh spinach, diced
  6. 4 fresh basil leaves, diced
  7. 4 chicken-apple, hormone & nitrate-free sausages
  8. Optional: shredded Italian-cheese blend
  9. 1/2 teaspoon garlic, minced
  10. 1/4 onion, chopped
  11. Salt & pepper, or Spicy Flavor God to taste


  1. Preheat oven to 375 degrees
  2. Cook quinoa, whether you’re using a stovetop or steam able, microwavable bag
  3. In a large skillet, cook chicken sausage with onion
  4. When cooked all the way through, add spinach, cherry tomatoes, basil, garlic, salt & pepper to taste, or use Flavor God or Mrs. Dash of choice
  5. When quinoa is finished cooking, add to chicken sausage mixture, and mix everything together.
  6. Add feta cheese and mix.
  7. Add ‘stuffing’ into each half bell pepper. Pack down to get as much as you can into each slice
  8. Top with shredded parmesan cheese & bake for about 15-20 minutes
  9. Let cool, serve, and enjoy! I love these paired with salad, fruit salad, or my brussels [without the meat] recipe

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