Sausage-Stuffed Peppers

• 1 tbsp vegetable oil
• ¼ large onions, diced
• 4 oz (1/2 container) baby bella mushrooms, chopped
• 3 links Italian sausage, squeezed out of the casing
• 1 pouch (8.5 oz) Seeds of Change Organic Quinoa & Brown Rice
• ½ c marinara sauce
• 4 red bell peppers
• shredded domestic parmesan

In a large pan, heat oil over medium-high. Add the onions and mushrooms and cook, stirring occasionally, until softened and lightly brown, about 7-8 minutes. Add the sausage to the pan, breaking it into small pieces with a wooden spoon. Cook, stirring occasionally, until sausage is browned, about 7-9 minutes. Add the marinara sauce and quinoa and rice to the pan and stir well. Remove from heat.

Cut the stem ends off the bell peppers and remove the ribs and seeds with a knife or spoon. Arrange peppers in an oven-safe baking dish and evenly fill each pepper with sausage filling. Top with shredded cheese and bake for 35-45 minutes, or until filling reaches 160°F.