Un-Stuffed Breakfast Pepper

A recipe from Georgia Department of Education School Nutrition

This healthy recipe is derived from an Italina stuffed pepper. A mixture of quinoa with onion, bell pepper, tomatoes, spices and topped with mozzarella. This recipe makes for a great hot breakfast option.

Unstuffed breakfast pepper on school lunch tray with fresh fruit

Ingredients:

16 3/4 cup Quiona
2 gal + 1 1/2 cup Water
1 cup Oil. canola
3 lbs Onion, yellow, 1/4 inch diced
3 lbs Pepper. bell, green, 1/4 inch diced
6 lbs Sausage, turkey, crumbled
1 lbs Spinach, chopped, fresh
2 1/2 can Tomato, diced, drained, no salt added, #10 can
5 tbsp Paprika
2 1/2 tbsp Italian Seasoning
3 tbsp Onion, granulated
3 tbsp Garlic, granulated
1 tbsp Black Pepper, ground
1 lbs Cheddar cheese, shredded, reduced fat
5 tbsp Parsley, fresh, chopped

Steps:

Preheat convection oven to 375°F with low fan.
Rinse quinoa thoroughly with cold water until the water runs clear. Drain out water.
In a large pot, bring water to a boil. Then whisk in the quinoa, reduce to a simmer and cook for approximately 15 minutes.
Using a skillet on medium heat, add the canola oil and heat. Then add the diced onions and peppers. Stir while cooking until onions start to become translucent.
Add in the turkey sausage crumble and cook throughly until brown.
Stir in the chopped spinach and cook until wilted.
Add in the diced tomatoes and all of the seasonings and mix while still on medium heat.
Combine the quinoa with the cooked vegetables and mix well. Place into 2-inch hotel pans. Sprinkle the cheese on top. Cover with foil.
Place into the preheated oven and cook for 10 minutes. Remove the foil and cook an additional 5-10 minutes, until the cheese is melted and starting to brown.

Cook to 165°F or higher for 15 seconds.