Cooking Blog: Festive Peppers – Kicked up a Notch

There was such a positive response to our original Festive Peppers recipe and post, that we wanted to share with you all how to make it even healthier…always our goal along with being sooo tasty.This is a very healthy, easy, fast, and low fat yummy recipe that we love for the intense flavors, great texture, and the designer in me loves the colors!

Using the original recipe, spinach and quinoa were added. Small addition but loads of added nutrition from the spinach and quinoa is one of the highest grains in protein.

A green salad and hearty whole grain bread completes the meal for sure.

Serves 4 Recipe doubles very well

Ingredients

  • 1 1 # package Honeysuckle Mild Italian Turkey Sausage
  • 3 fresh peppers cut into 2” long Julienne strips (I used 1each of yellow, orange, & red)
  • 2 cans 141/2 ounces Hunts Diced Tomatoes + 1 can of water plus another can or 2 of water added to pot for final simmer (I like having lots of broth for dunking bread )
  • 4 cups fresh spinach
  • cook 1 cup quinoa in 2 cups water & simmer for 10 minutes
  • 2 tsp olive oil
  • 1 T dried onion flakes
  • 2 tsp dried garlic flakes
  • 1tsp basil
  • 1/2 tsp course ground pepper
  • Grated parmesean chesse for garnish (optional but I love adding it )


Directions

Brown turkey sausage in olive oil

Add dried onion & garlic, & spices

Add tomatoes + water

Then the peppers

Cover and simmer on medium to low heat for 20 – 30 minutes.

Cooked pepper mixture

Remove most of pepper & turkey mixture to larger pot

To liquid add spinach and simmer until “kind of” limp but not mushy.

Put spinach & liquid in pot with pepper & turkey mixture & add quinoa

Simmer on low for about 15 min or longer for flavors to absorb while finishing your dinner prep of salad & etc.

Great reheated or frozen for later !

Enjoy!

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