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.
Servings: 4
Equipment
- large non-stick skillet with lid
Ingredients
- 1 Tbsp olive oil
- 1 lb ground chicken or beef or turkey
- 1 yellow onion diced small
- 2 bell peppers diced small
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- 1/4 tsp red pepper flakes optional
- 1 tsp salt
- black pepper to taste
- 1 cup uncooked quinoa
- 1 jar marinara sauce 650 ml
- 1 1/2 cups chicken broth
- 1 cup shredded cheese monterey jack, mozzarella, or cheddar
Optional Toppings
- torn fresh basil
- grated parmesan
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!
Nutrition
Calories: 509kcal | Carbohydrates: 44g | Protein: 36g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1958mg | Potassium: 1549mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2843IU | Vitamin C: 90mg | Calcium: 223mg | Iron: 5mg