Chicken Sausage, Quinoa, and Mozzarella Stuffed Peppers

I love meals you can make in advance.  I've recently become a morning person, thanks to my bouncing bundle of joy, so I've taken advantage of those early hours to take care of some household chores to keep my afternoons free.  And if I can bang out dinner too, all the better.  

Stuffed peppers are a phenomenal make ahead meal.  They are incredibly easy to make, and you can fill them with pretty much anything.  Not to mention they are gorgeous!  This pepper is loaded with delicious spicy chicken sausage and yummy cheese that is sure to impress the boss.  Cancel your reservations for tonight.  You're dining in.

Chicken Sausage, Quinoa, and Mozzarella Stuffed Peppers

YEILD: 6 servings

 

ingredients:

6 red, yellow, or green bell peppers
1 pound hot Italian chicken sausage, casings removed
1 medium onion, chopped
3 cloves garlic, minced
2 cups cooked quinoa
15 oz can of tomato sauce
1/4 cup fresh basil, chopped
2 cups freshly grated mozzarella cheese
kosher salt
freshly ground black pepper
1 1/2 cups low sodium chicken broth

directions:

Preheat oven to 350 degrees.  Fill a large stockpot with water and bring to a boil. Add 1 tablespoon salt and the bell peppers. Cook until the peppers just begin to soften, about 3 minutes.  Using tongs, remove peppers from the pot, drain off excess water, and set aside to cool.

In a large skillet over medium-high heat, saute the sausage, onion and garlic together until the sausage is browned and no longer pink. Remove from the heat and stir in the quinoa, tomato sauce, cheese and basil. Season with salt and pepper. 

 Place the peppers cut-side up in a 9x13 baking dish or two glass pie plates.  Divide the filling evenly inside the peppers. Drizzle a little of the chicken broth evenly over top of the peppers, and then pour the rest into the bottom of the dish. Bake until heated through and browned on top.  About 30-35 minutes. Serve immediately.


Note: These peppers freeze perfectly.  After filling the peppers, wrap in plastic wrap and place in freezer safe containers.  Freeze for up to 6 months.  To cook, defrost completely in fridge overnight before completing last step. 

Recipe by Katelyn of Pisa Cake