It's been a really busy week, work-wise, and as a result we've been flying by the seat of our pants for dinners. Kids couldn't believe their luck when we went out for pizza midweek and then had breakfast for dinner the following night. So I think it'll have to be a plan-ahead, make-ahead kind of weekend or I can already feel next week unravelling before it even begins. Luckily for me, it's kinda casserole/soup/chili season and we'll try to put some things in the freezer and rest easy for at least one or two nights.
These stuffed peppers were an easy solution on Thursday night and I managed to make them in almost five-minute stages as I ran the kids back and forth to their activities. Chopped the veggies. Made the couscous. Already had leftover sausage waiting in the fridge. Assembled it all and then threw it in the oven just before heading back out for pickup. Ready to eat when we all got back. Perfect busy weeknight meal.
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
12 oz fresh chicken or turkey sausage, casings removed
3/4 cup couscous
a handful of chopped veggies of your choice
4 bell peppers, halved, seeds and ribs removed
1/2 shredded cheese of your choice
Preheat oven to 400 degrees. Cook couscous according to directions, fluff with a fork and set aside. Meanwhile, in a large skillet, heat oil over medium heat. Add onion, garlic, salt and pepper, and cook until onion is translucent, about 3 minutes. Add sausage and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Remove from heat and stir in with couscous and veggies. Fill pepper halves with couscous mixture and arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with foil and bake until peppers are tender, 35 to 40 minutes. Remove foil, top with cheese and bake for another 10 minutes.
Rest of the week
Nov 1 Il Fornello pizza
Nov 2 Breakfast for dinner
Nov 3 Stuffed peppers