Stuffed Bell Peppers with a Goat Cheese and Pear Salad

[ALLY! This is the dinner that Mike forgot about!! Rub these pictures in his face and gloat!]

Note:: This recipe is gluten free AND// This recipe is vegan if you leave out the Italian sausage and skip the parmesan cheese.

For this recipe, I cut the bell peppers lengthwise versus the tradition stuffed pepper in which you lop the top off and make it stand up, I did this because I was short on time. This meal was super satisfying, very hearty and very colorful.

You will need (for the peppers):

Olive oil

3 bell peppers (organic red bells are on sale this week!)

2 Italian sausages (I used sweet turkey Italian sausages)

1 cup of quinoa

1/2 of a yellow onion, diced

1 handful of baby tomatoes, quartered

1 cup of white beans, cooked and drained

3 cloves of garlic, peeled and minced

1/2 tablespoon of marjoram

1/3 cup of shredded parmesan cheese

You will need (for the salad):

1 1/2 cups of baby spinach (or other salad greens, arugula would be great for this as well)

1 bosc pear, cut into slivers

1/3 of a cup of red onion, sliced thinly

1 sprinkling of chevre crumbles

1 tablespoon of olive oil (or walnut oil)

2 tablespoons of balsamic vinegar

First, preheat the oven to 350 degrees. Coat a casserole dish with a thin layer of olive oil. Once the oven is preheated place the bell pepper halves in the casserole dish and let them bake for **10 minutes to soften them gently before you stuff them.

Prep the excess pepper tops into smaller, diced pieces and prep the other veggies for your filling.

Over medium high heat, cook your sausages with oil and a scant amount of water. Brown each side, adding a drizzle of water and cover to allow them to steam until they are cooked through.

Have I mentioned I drink my kombucha from a wine glass while I cook? I makes me feel like a grown-up.

Though this was not on the ingredient-list, I am heating up some leftover marinara I had in the fridge to drizzle onto the peppers when they are done. This is not necessary, but if you have access or are in need of using up something that is already in your refrigerator, gently heat up marinara over low heat.

While the sausages are cooking and your bell peppers are in the oven, start your quinoa: one cup of quinoa to two cups of water. Once boiling, cover and reduce to low heat for 15 minutes.

Today I was too busy to make my own beans (blush!!) But do take a minute to drain your beans (whether you made them yourself or got them out of a can)

Peel and mince your garlic.

Once your sausages are cooked thoroughly, remove them from the pan and allow them to cool on a plate. In their oil/drippings, saute the yellow onions over medium heat until they are translucent, about five minutes.

Add the beans and garlic and stir over medium heat for 3-5 minutes.

Add the baby tomatoes and diced bell pepper.

Stir them in over medium heat and let them soften for about five minutes.

Add your finished quinoa and turn the heat to low.

Add your marjoram.

Cut your sausage into half moons once it is cool enough to touch.

Stir your sausage into the quinoa mixture.

You are now ready to stuff your peppers!

Grate a 1/3 of a cup of parmesan cheese.

Then begin to stuff the peppers with spoonfuls of filling.

Sprinkle them with parmesan cheese.

Bake for 30 minutes at 350 degrees.

While the peppers are cooking, put together your salad. Blend the balsamic and olive oil together and drizzle over the top.

I served my peppers over a ladle of marinara on the same beautiful plate as the salad. Include a steak knife for cutting when you serve!

xo

(PS. Mike, if you are reading this, you missed out! hehe)