6-8 Large Bell Peppers
1lb Ground Sausage
1/2c Fresh parsley
1c Cooked Quinoa
1c Tomato Sauce
6 oz Tomato Paste
1c Party Shrimp
Preheat oven to 400 degrees
In a large skillet:
Drizzle a little oil (of your choice) into the pan.
Start to brown your ground sausage.
Mix in onion, quinoa, fresh parsley, cajun seasoning, salt, pepper, and oregano to the skillet.
Stir in the tomato sauce and tomato paste.
Then add your parmesan and salad shrimp to the mixture.
Sit to the side.
Cut tops off of your green peppers
To make the peppers stand a little easier, then you can cut a little of the bottom of pepper so that its flat
Poke a small hole at the bottom of each pepper and take out the seeds.
Stuff each pepper to capacity with your filling, then set the peppers in your desired dutch oven or baking dish.
Top with parmesan cheese and and place stim lids back on top of each pepper.
Place in the oven for 45 minutes or until bell peppers reach your desired tenderness