Quinoa Stuffed Pepper Skillet Recipe

This Quinoa Stuffed Pepper Recipe is done in 30 minutes and is one of my favorite recipes! A quick dinner idea that has all the flavors of a classic stuffed pepper recipe. Made with rice, ground beef, peppers, Italian spices, fire roasted tomatoes and topped with cheese.

If you like stuffed pepper recipes you need to try my Turkey Bolognese Stuffed Peppers or for a tex-mex flare my Turkey Stuffed Poblano Peppers with Avocado Crema

An Easy Quinoa Recipe with Stuffed Pepper Flavors

Guys. I’m officially obsessed with one pan meals. I posted that Quinoa Taco Skillet last week and today it’s my unstuffed Stuffed Pepper Casserole! The funny thing is, I use to HATE stuffed peppers growing up. My mom would parboil the peppers and then stuff them with this heavy rice and ground beef mixture and ugh. The texture of the peppers was mushy and just grossed me out. 

So guess what? I remade it! And let me tell you, it’s way better than your mommas stuffed pepper recipe and easier!

Ingredients You’ll Need for this Quinoa Stuffed Pepper Recipe:

• Ground Beef
• Onion
• Bell Peppers
• Garlic
• Tomato Paste
• Diced Tomatoes
• Beef Broth
• Quinoa
• Dry Herbs
• Shredded Cheese

How to Make Stuffed Pepper Casserole

1. High a large skillet to medium high heat.
2. Add avocado oil to the pan along with onions. Saute until translucent, about 2-3 minutes and add garlic, saute for 30 seconds.
3. Next add in ground beef to the pan, breaking up with wooden spoon. Cook until no longer pink, approximately 3-4 minutes.
4. Then add in green pepper, red pepper, tomato paste, quinoa, fire roasted tomato, beef broth, water, dry basil, dry oregano, fennel seeds, salt and pepper. Stir everything together.
5. Cover and bring to boil. Reduce heat to simmer for 15 minutes.
6. Once quinoa is cooked through top with 1 cup of shredded cheese and cover. Cook an additional 2 minutes until cheese is melted. Garnish with chopped fresh parsley.

Can You Freeze Stuffed Pepper Casserole?

Yes. You can freeze this stuffed pepper casserole. I’d recommend cooking it according to the directions, excluding the cheese. Freeze stuffed pepper casserole in an air tight container and store in the freezer for up to 6 months. To serve, thaw in the refrigerator for 24 hours. Then top with cheese and bake in 350 degree F oven for 20 minutes.

For this recipe, I decided to use quinoa instead of rice because I like the nutritional value of the quinoa. Quinoa is packed with protein and fiber. Plus it’s gluten free! It also adds a nice texture to each bite and cooks fast! So all in all, it’s perfect if you’re looking for a quick healthy dinner!

The easy stuffed pepper casserole only takes 30 minutes to make and uses one pan. Each bite is filled with lean ground beef, fiber rich quinoa, crunchy bell peppers, fire roasted tomato, Italian spices and melted cheese for one comforting spoonful! It’s an easy dinner I guarantee everyone will want again!

Bon Appetit friends and Happy Monday!

More Healthy Stuffed Pepper Recipes with a Twist you’ll Enjoy:

• Easy Keto Philly Cheesesteak Stuffed Peppers
• Turkey Enchilada Stuffed Peppers
• Deconstructed Stuffed Pepper Bowls
• Cheesy Bacon Stuffed Peppers

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