Description
This Skillet Stuffed Peppers recipe offers a delicious one-pot meal featuring ground chicken, quinoa, bell peppers, and melty cheese, all cooked together in a skillet with Italian seasonings and marinara sauce. Perfect for a hearty, healthy family dinner that's simple and packed with flavor.
Ingredients
Meat and Vegetables
- 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
Seasonings and Grains
- 2 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1 tsp salt
- Black pepper, to taste
- 1 cup uncooked quinoa
Liquids and Sauces
- 1 jar marinara sauce (650 ml)
- 1 1/2 cups chicken broth
Cheese and Garnish
- 1 cup shredded cheese (Monterey Jack, mozzarella, or cheddar)
- Torn fresh basil
- Grated parmesan cheese
Instructions
- Preheat the pan: Pre-heat a large non-stick skillet over medium heat and add the olive oil to coat the bottom evenly.
- Brown the chicken: Add the ground chicken to the pan and use a spatula or meat masher to break it into small, even crumbles. Cook for 5-7 minutes until there is no visible pink, stirring occasionally to ensure even cooking.
- Set chicken aside: Remove the cooked chicken from the pan and set it aside. If there's excess liquid in the pan, drain it to avoid sogginess.
- Sauté vegetables: Add the diced onion and bell peppers to the pan. Cook for about 4-5 minutes, stirring occasionally, until the onions become translucent and the peppers soften.
- Add garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Combine ingredients: Return the cooked chicken to the pan along with the Italian seasoning, red pepper flakes (if using), salt, black pepper, uncooked quinoa, marinara sauce, and chicken broth. Mix everything well and cover the skillet.
- Cook quinoa mixture: Cook covered on medium heat until bubbling (about 2-3 minutes), then reduce heat to medium-low. Continue cooking covered for 25-30 minutes, stirring every 5-10 minutes to prevent sticking or burning, until the quinoa is fully cooked and most of the liquid has absorbed.
- Add cheese and finish: Once quinoa is cooked, turn off the heat and sprinkle shredded cheese evenly over the top. Cover for 1-2 minutes until the cheese melts. Garnish with fresh torn basil and grated parmesan before serving.
Notes
- You can substitute ground chicken with ground beef or turkey based on preference.
- If you prefer a spicier kick, adjust the red pepper flakes accordingly or omit them for milder flavor.
- Use any shredded cheese that melts well, such as mozzarella or cheddar.
- Make sure to stir every 5-10 minutes during cooking to prevent quinoa from sticking to the pan bottom.
- For a vegetarian version, omit the meat and replace chicken broth with vegetable broth.
