Last night, the hubby and I put together one of the best dins we’ve had in a while. We finally went grocery shopping, so we’re all stocked up! While I’m not a big red meat fan, the hubby does love his steak. Since I never make it for him, he picked up a steak for himself and was quite excited about making it.
He wanted me to let you all know that while he is a Weber enthusiast, he was not enthused about heading out to light the grill when it was 10 degrees outside, so he cooked his steak on the Foreman…. don’t judge him 🙂
We also bought some baby bok choy which we really enjoy, but the past several weeks we’ve tried to buy it, it has not looked its best. Today we scored a great looking bunch. Although we like it, we really haven’t cooked it all that often, so the hubby did a little google research and then got to work sauteing it with some bacon, onions and garlic.
While he was working on that, I got to work on my dinner. I’m not a fan of traditional stuffed peppers but I thought putting this stuffing in a pepper would be delicious! I started by cooking some quinoa, and popping my red pepper in the oven.
I chopped up two of my Cranberry Corn Muffins and put them in the oven as well.
Next, I chopped up some garlic, onion and celery and put them in a saute pan. While those cooked, I diced up a chicken sausage, half an apple and some craisins and added that to the pan as well. I also used a little bit of curry powder and paprika but didn’t want to add too much because I like the flavor of the chicken sausage.
When the potatoes were done, I took everything out of the oven and put the pepper on a bed on quinoa. Then, I added the muffin bits into the sausage mixture, along with a little chicken broth and mixed everything together.
About this time, the hubby put his steak on the “grill”. He added some bacon for flavor and discarded it when it was done cooking.
I added the stuffing mixture to my pepper and we were ready to go!
We both thoroughly enjoyed our dinners. My stuffing had great flavor and and the pepper was cooked just right! The hubby added a little blue cheese to his steak and loved every bite.
So tell me, which one do you think looks better?
The hubby also enjoyed one of his favorite beers 🙂
Cornbread Apple & Sausage Stuffed Peppers
Prep Time: 20 min
Cook Time: 30 min
Keywords: bake saute entree healthy quinoa chicken sausage apple cranberry
Ingredients (Serves 2)
- 2 red bell peppers
- ½ c celery, diced
- ½ c onion, diced
- 3 cloves garlic, minced
- 1 apple, diced
- 1/2 tsp curry powder
- 1/2 tsp paprika
- 2 corn muffins, roughly chopped
- handful of Craisins
- 1/2 c low-sodium chicken broth
- 2 fully cooked chicken sausages, diced
- 1 cup cooked quinoa
-Preheat oven to 400 degrees.
-Slice the top and bottom off the peppers and stand them on a baking sheet. Bake until tender, approximately 30 minutes.
-Roughly chop corn muffins and place on a baking sheet. Bake until slightly browned and crispy.
-Saute onion, celery and garlic until soft. Add apple and sausage and continue to cook until apple softens slightly. Add seasonings to taste.
-Add the Craisins and corn muffins to the sausage mixture along with chicken broth. Stir to combine.
-Place ½ cup quinoa on each plate and top with peppers.
-Spoon stuffing mixture into peppers and serve warm.
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