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Quinoa Stuffed Pepper Skillet Recipe

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3.9 from 8 reviews

This Quinoa Stuffed Pepper Skillet is a wholesome, one-pan meal combining lean ground beef, colorful bell peppers, quinoa, and a melty layer of Monterey Jack cheese. It’s a quick and hearty recipe perfect for a nutritious weeknight dinner, packed with protein and flavorful herbs, simmered to perfection all in one skillet.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon avocado oil
  • 1 cup diced yellow onion
  • 3 garlic cloves, minced
  • 1 lb. lean ground beef
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tablespoon tomato paste
  • 14 oz. diced fire roasted tomatoes
  • 1 cup dry quinoa
  • 1 cup beef broth
  • 1 cup water
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • Chopped fresh parsley, for garnish

Instructions

  1. Heat the skillet: Place a large skillet over medium-high heat to warm up.
  2. Sauté onions and garlic: Add avocado oil to the hot skillet, then add diced yellow onion. Cook for about 2 to 3 minutes until onions become translucent. Add minced garlic and sauté for an additional 30 seconds to release aroma.
  3. Cook the beef: Add the lean ground beef to the skillet, breaking it up with a wooden spoon. Cook until the beef is browned and no longer pink, about 3 to 4 minutes.
  4. Add vegetables and seasonings: Stir in diced green and red bell peppers, tomato paste, dry quinoa, diced fire-roasted tomatoes, beef broth, water, dried basil, dried oregano, fennel seeds, salt, and black pepper. Mix all ingredients thoroughly to combine flavors.
  5. Simmer the mixture: Cover the skillet and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes, allowing the quinoa to absorb the liquid and the flavors to meld.
  6. Add cheese and finish cooking: When the quinoa is fully cooked, sprinkle 1 cup of shredded Monterey Jack cheese over the top. Cover again and continue cooking for 2 more minutes until the cheese melts completely.
  7. Garnish and serve: Remove from heat, garnish with chopped fresh parsley, and serve immediately for a warm, satisfying meal.

Notes

  • Use lean ground beef to reduce fat content and make the dish healthier.
  • If you prefer, substitute beef broth with vegetable broth for a lighter flavor.
  • You can swap Monterey Jack cheese with cheddar or mozzarella depending on your taste preference.
  • For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
  • Make sure to rinse quinoa before cooking to remove any bitterness.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/quinoa-stuffed-pepper-skillet-recipe/