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
- Prepare quinoa as directed, substituting chicken broth for water. Preheat oven to 350
- Cut top of peppers off, remove seeds and veins, and rub peppers with olive oil. Place in baking pan and cook for 30 minutes
- Meanwhile, heat remaining olive oil in skillet over medium heat and saute sausage until lightly browned
- Add apple and cranberries; cook and stir until fruit is softened, about 5 minutes
- Stir in cooked quinoa and heat through
- Fill peppers with sausage mixture