Sorry I’ve been quiet – it’s been quite a couple weeks, with Siena out of school for the summer, 4th of July, and my trip to Indianapolis for our coach summit! Not to mention two 15 month olds who are giving me a run for my money.
I have a few blog posts in the works but I wanted to quickly get this one out! I made a really delicious dinner tonight and I had to share it with you. I don’t often completely make up recipes on my own, but proud to say I did make this one up and was even able to come up with the 21 Day Fix or Ultimate Portion Fix container counts for those who need them!
Chicken Sausage & Quinoa Stuffed Peppers with Goat Cheese (With Ultimate Portion Fix container counts)
- 4 bell peppers cut in half
- 12-16 oz chicken sausage
- 1.5 cups cooked quinoa
- 1 15 oz can no sugar added tomato sauce
- 2 zucchini, grated
- 1/2 cup mushrooms, chopped
- 1/2 large onion, chopped
- 2 cloves garlic
- 1 tsp oregano
- Salt to taste
- 2-3 oz Goat cheese
Heat oven to 425 degrees. Coat the bottom of a large baking dish with cooking oil. Add bell peppers, open side up and put them in the oven while you cook the rest (start cooking quinoa now if it’s not already).
Sautée onion and garlic in olive oil in a pan on the stove. Chop up the chicken sausage (or crumble) and add to the pan and cook until heated through. Add mushrooms, zucchini, oregano and salt and cook until veggies are soft. Add the tomato sauce and quinoa and heat through.
Remove the peppers from the oven (they should be mostly soft now) and add the quinoa sausage mixture to the peppers. Heat for an additional 10-15 minutes, adding goat cheese for the final few minutes.
Ultimate Portion Fix or 21 Day Fix Container Counts
Serving size: 2 peppers
1 red, 1 yellow, 1.5 green, 1 tsp.
*note that according to the official Ultimate Portion Fix program, container counts from any source outside of Beachbody cannot be 100% relied upon.
I hope you enjoy this healthy and yummy recipe as much as we did ! The twins devoured it as well!
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