Description
This Quinoa Stuffed Pepper Skillet is done in 30 minutes and is one of my favorite quinoa recipes! A quick dinner idea that has all the flavors of a classic stuffed pepper recipe. Made with quinoa, ground beef, peppers, Italian spices, fire roasted tomatoes and topped with cheese.
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 cup diced yellow onion
- 3Â garlic cloves, minced
- 1Â lb. lean ground beef
- 1Â red pepper, diced
- 1Â green 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 dry basil
- 1 teaspoon dry oregano
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded Monterey Jack cheese
Instructions
- High a large skillet to medium-high heat.
- Add avocado oil to the pan along with onions. Saute until translucent, about 2-3 minutes then add garlic and saute for 30 seconds.
- Next, add ground beef to the pan, breaking up with a wooden spoon. Cook until no longer pink, approximately 3-4 minutes.
- Then add 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.
- Cover and bring to a boil. Reduce heat to simmer for 15 minutes.
- Once quinoa is cooked, top with 1 cup of shredded cheese and cover. Cook an additional 2 minutes until the cheese is melted. Garnish with chopped fresh parsley.
- Serve.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 60 mg
