Stuffed Pepper Quinoa Skillet
Happy 2017! Yes, I am totally a few days late, but I bring a peace offering in the form of this stuffed pepper quinoa skillet!
It’s colorful, it’s healthy AND it’s jam-packed with flavor. Plus, it’s way easier than making actual stuffed peppers.
And! It’s a most excellent way to ease back into daily life.
Because if you are anything like me, you are sort of um, very slowly returning to your normal routine after the magic that was the holiday season. This is the first time in a number of years that I took quite a bit of time off and man, was it awesome. So yeah. Let’s ease back into things, shall we?
Including time in the kitchen! Which is where this one pot meal comes in handy.
There’s not a ton of prep. There’s only one skillet to clean up (well, and a cutting board, knife and some measuring spoons!). And you wind up with a filling, fun and fantastic meal!
Now that’s how we welcome 2017!
Tips & Tricks For This Stuffed Pepper Quinoa Skillet
- You can absolutely use any colored peppers you would like in this dish. I am a bit of a sucker for orange and red peppers, but green and yellow will work too!
- Mild cheddar cheese is going to melt better than a stronger variety (especially since we are only heating it for a short amount of time). So I’d encourage you to use mild here! Dairy free cheese also works – which is what you see pictured (since my body seems to rebel against the real stuff these days).
- Let’s talk salt. I included a range down below since it really will vary based upon your taste (and how salty your cheese is). Start with less and add more at the end as needed!
- I have not tried it, but I think you could substitute about 1 ½ cups of cooked meat for the black beans. Depending on what you are using, you may want to wait until the very end to stir it in so that it doesn’t dry out (i.e. mix it in right before topping with the cheese). Please share if you try this!
Three cheers to a new year filled with SO MUCH delicious, wholesome food!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium orange bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon dried oregano
- ½ to ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons tomato paste
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 (14 ounce) can fire-roasted diced tomatoes, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 to 1 ½ cups shredded mild cheddar cheese
- chopped fresh parsley, for garnish (optional)
- Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in both peppers, the basil, parsley, oregano, salt and pepper. Cook for about 5 minutes, until the veggies are all tender. Add in the tomato paste and quinoa. Cook for 45 seconds, stirring almost constantly.
- Add in the broth, drained tomatoes and black beans. Give the mixture a good stir then bring just barely to a boil. Cover, turn down the heat and let simmer for about 12 to 15 minutes, until almost all of the broth has been absorbed and the quinoa is tender.
- Remove the cover, give it a stir, then sprinkle the cheese over the top. Recover and cook for about 1 to 2 minutes, until the cheese is melted. Remove from the heat. Let stand covered for about 5 minutes, then sprinkle with some parsley and serve!
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 463 Total Fat: 23g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 36mg Sodium: 864mg Carbohydrates: 46g Fiber: 10g Sugar: 6g Protein: 20g