Meg's Meal Planning

chicken sausage quinoa stuffed peppers

Chicken sausage quinoa stuffed peppers

by 6 Comments

This is one of my “go-to” recipes, like I mentioned in my meal planning tips.  It’s also a great recipe to add whatever you have in your fridge. I’ve used rice instead of quinoa before. You can also add any kind of dried fruit, cheese, or vegetables too!  This recipe is enough for two peppers and it gives you a little extra for lunch the next day! PERFECT! That’s two meals with one pot!

 

 

 

Chop your apple and hollow out the peppers. Bake peppers at 350 degeres for 30 minutes

 

 

You only need to use 1 sausage link for two peppers. Freeze the rest for a future dinner!

 

 

First saute sausage, then add apples and cranberries

 

 

Add cooked quinoa

 

 

Add sausage mixture to peppers

  Ingredients

  • 1/2 cup quinoa
  • 1 cup low sodium chicken broth 
  • 2 large bell peppers, red, yellow, or orange
  • 1 tablespoon olive oil, divided
  • Salt and pepper
  • 1 chicken apple sausage, sliced thin
  • 1/4 cup chopped red apple
  • 1/4 cup dried cranberries
  1. Prepare quinoa as directed, substituting chicken broth for water. Preheat oven to 350
  2. Cut top of peppers off, remove seeds and veins, and rub peppers with olive oil. Place in baking pan and cook for 30 minutes
  3. Meanwhile, heat remaining olive oil in skillet over medium heat and saute sausage until lightly browned
  4. Add apple and cranberries; cook and stir until fruit is softened, about 5 minutes
  5. Stir in cooked quinoa and heat through
  6. Fill peppers with sausage mixture

Week of May 17th 

by Leave a Comment

Monday– Ground turkey and black bean quesadilla.  I used the left over ground turkey from the turkey tacos last week. This is another great, quick dinner idea!  Cover half the wrap with the ground turkey and black beans, layer with your choice of shredded cheese. Cook in a skillet over medium high heat, until brown and cheese is melted. Flip once.

 

Tuesday– Smoked brisket. Dinner at my parents’ house tonight.  My dad used his smoker and made some mean smoked brisket with a sauce.  He smoked an 8 lb brisket! Seasoned with mustard and a rub! Here’s the recipe!

The rub

  • ½ cup Sugar in the Raw 
  • ½ cup kosher salt 
  • 3 tablespoons chili powder 
  • 3 tablespoons paprika 
  • 1 teaspoon garlic powder 
  • 1 teaspoon onion powder 
  • ½ teaspoon black pepper 
  • ½ teaspoon lemon pepper 
  • ½ teaspoon ground coffee 
  • ¼ teaspoon cayenne pepper

Steps

Combine all the rub ingredients in a medium bowl and mix well.  Set aside.

1. Prepare the brisket by trimming away any sliver skin.  

2. Rub the brisket with a mustard of your choce, yellow or spiced.

3. Season the brisket liberally with the rub. Pat it in. Wrap the brisket in saran wrap or allow it to sit in a container until ready to smoke. Over night is best.

 Cooking:

1. Take your brisket out of the refrigerator to warm to room temp.

2. Prepare your smoker. I used Jack Daniels Hickory chips and apple wood. Soak the chips for thirty minutes at least before adding to your fire.

3.  Adjust the temperature of the smoker to 225 degrees.

4.  Add the brisket fat side up.

5. Cook until the internal temp is 160 degrees.

6. Take the brisket off and double wrap it in aluminum foil. Add beef stock and apple cider to the foil, about 1 cup total, and return to the smoker.

7. Cook until 185 degrees. Take off and wrap in a towel and place in a cooler to rest.

8.  Slice against the grain any where from 1 to 3 hours later.

 

Wednesday– Chicken apple sausage and quinoa stuff peppers. This recipe is fairly quick, about 30 minutes.  This will make enough for two peppers, plus leave you with enough left over for lunch the next day! Score – dinner and lunch made in one meal! 

 
Ingredients

  • 1/2 cup quinoa
  • 1 cup low sodium chicken broth – you can omit this and use water, but it gives the quinoa more flavor
  • 2 large bell peppers, red, yellow, or orange
  • 1 tablespoon olive oil, divided
  • Salt and pepper
  • 1 chicken apple sausage, sliced thin
  • 1/4 cup chopped red apple
  • 1/4 cup dried cranberries
  1. Prepare quinoa as directioned, substituting chicken broth for water. Preheat oven to 350
  2. Cut top of peppers off, remove seeds, and veins, rub peppers with olive oil. Place in baking pan and cook for 30 minutes
  3. Meanwhile, heat remaining olive oil in skillet over medium heat and saute sausage until lightly browned
  4. Add apple and cranberries; cook and stir until fruit is softened, about 5 minutes
  5. Stir in cooked rice and heat through
  6. Fill peppers with sausage mixture

Thursday– Grilled chicken, fresh mozzarella, basil, and tomato panini. This is another easy dinner. Love those!  All you need to do is grill the chicken, toast the panani, then build your sandwich.  I like to add balasmic vinegar to mine.

 
Friday– Cheeseburgers with sweet potato fries and roasted broccoli.  Happy Friday!