Skillet Stuffed Peppers (One Pot)

A healthy dinner that actually tastes good. These one-pot skillet stuffed peppers are loaded with protein and fiber and they’re sure to satisfy.

To me, a healthy dinner can’t taste too healthy. If it does, I’m pretty much guaranteed to crave a bowl of chips immediately after eating it (no matter how full I get).

Luckily, this nourishing skillet stuffed pepper recipe isn’t one of those dinners. It’s inspired by stuffed peppers, but it’s made in one pot as a cheesy, warming skillet instead. It’s packed with nutritious ingredients like quinoa, ground chicken, and veggies… but you’d never guess it’s healthy from the taste.

This easy recipe is high protein, high fiber, super easy to make, and absolutely delicious. You can’t ask for more from a nutritious weeknight meal!

Why you’ll love this unstuffed pepper skillet

One pot: The entire recipe is made in one skillet so you can save time and energy on clean up.

High protein: Each serving contains 36 grams of protein to keep you full and help you build muscle.

High fiber: We swapped the rice you’d find in most stuffed pepper recipes with quinoa for 8 grams of heart-healthy fiber per bowl.

Gluten-free: If you’re sensitive to gluten or wheat, this simple dinner is perfect for you.

Good for meal prep: This recipe packs and re-heats well so you can take it to work or school.

Ingredients

Here’s what you’ll need to make this stuffed pepper skillet:

• Olive oil
• Ground chicken — sub ground turkey or lean ground beef
• Yellow onion
• Bell pepper — us whatever colors you enjoy
• Garlic
• Seasonings – Italian seasoning, red pepper flakes, salt, pepper
• Quinoa — you could use rice instead, but quinoa has more filling protein and fiber
• Marinara sauce — use premade to make life easier
• Chicken broth — sub vegetable or beef broth
• Shredded cheese — use something stretchy and melty like mozzarella, monterey jack, or cheddar

You can also top with grated parmesan and fresh basil, but that’s optional.

Step-by-step instructions

Pre-heat a large non-stick skillet to medium heat and add olive oil.

Add ground chicken to the pan and brown. Break up the meat into small, even crumbles using a meat masher or spatula. Cook until there is no visible pink, about 5-7 minutes, stirring occasionally.

Remove meat from pan and set aside. Drain excess liquid from the pan if needed.

Add onion and bell peppers to the pan. Cook until softened, about 4-5 minutes, stirring occasionally. Cook until onions are translucent and peppers are soft.

Add garlic and stir. Cook until just fragrant, stirring frequently. This should take 1-2 minutes.

Add back your cooked chicken with the seasoning, quinoa, marinara sauce, and chicken broth. Stir and cover.

Cook covered for 2-3 minutes or until bubbling. Then, reduce heat to medium-low and cook covered, for about 25-30 minutes. Stir every 5-10 minutes or so to prevent burning or sticking.

When quinoa is cooked through and most liquid has been absorbed, turn off the heat and top with cheese. Cover for 1-2 minutes or until cheese is melted. Add fresh basil, serve, and enjoy!

Tips and tricks

• Make sure all ingredients are submerged in liquid before covering and cooking
• Choose a marinara sauce you love because the flavor will come through
• Test quinoa for doneness before topping with cheese
• For golden and bubbling cheese, pop your skillet under the broiler (and use an oven-safe pan)

Meal prep instructions

Skillet stuffed peppers will stay good in the fridge for up to four days.

To pack for meal prep, divide the unstuffed pepper skillet into individual meal prep containers. Let each serving reach room temperature on the counter before covering with a lid and transferring to the fridge.

Freezer instructions

To freeze, divide the unstuffed pepper skillet into individual food containers. Let each serving reach room temperature on the counter (this is extra important for freezing), and then cover with a lid.

Label containers with the packaging date and store in the freezer for up to three months.

How to re-heat

Reheat skillet stuffed peppers in the microwave for 60-90 seconds, or until heated through. Use a microwave-safe dish to do so.

If you’re taking these out of the freezer, defrost in the fridge overnight before re-heating.

You can also re-heat these in a pan over medium heat. Add a splash of water, cover, and stir occasionally until heated through.

Frequently asked questions