Quinoa Stuffed Peppers Soup (Redemption- Year Seven: Volume 1; April, 2016)

Prep time: 15 min

Cook time: 1 hour, 20 min
Ready in: 1 hour, 35 min
Serves: 6

Ingredients:
1/2 lb. Italian sausage
3 bell peppers- seeded, sliced thin
1/2 onion- sliced thin
1 T. olive oil
1 can (15 oz.) fire roasted tomatoes
1 c. red quinoa- cooked
1 tsp. salt
1/8 tsp. ground dry mustard
3 c. milk
1 3/4 c. chicken broth
2 T. Parmesan cheese- shredded
1/3 c. mozzarella cheese- shredded

Directions:
- Break all the sausage into small pieces and roll each into a small ball
- In a large pan, add a small drizzle of olive oil
- Heat to medium heat
- Add sausage and cook, stirring occasionally to brown on all sides, about 5 min
- Remove sausage from pan into a soup pot and set aside
- Add another drizzle of olive oil, bell peppers, and onions to pan
- Stir to pick up any browned bits from sausage and coat with oil
- Allow peppers and onions to cook until tender and caramelized, turning the pan to medium low if they are cooking too fast, about 30- 40 min
- Add to soup pot
- Heat soup pot to medium
- Add remaining ingredients
- Allow to cook for 30 min
- Until you’re ready to eat, turn to low and allow to barely simmer or cook on low in a slow cooker for up to a few hours - the flavor is better the longer it cooks

*Julie found recipe here