Description
Skillet Stuffed Peppers is a comforting one-pot meal featuring ground chicken, quinoa, bell peppers, and a savory marinara sauce, all cooked together in a skillet and topped with melted cheese and fresh basil. This easy, flavorful dish combines wholesome ingredients for a hearty and satisfying family dinner.
Ingredients
Meat and Vegetables
- 1 lb ground chicken (or beef or turkey)
- 1 yellow onion, diced small
- 2 bell peppers, diced small
- 3 cloves garlic, minced
Pantry and Dry Ingredients
- 1 Tbsp olive oil
- 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
Cheese and Garnish
- 1 cup shredded cheese (Monterey Jack, mozzarella, or cheddar)
- Torn fresh basil
- Grated parmesan, for serving
Instructions
- Preheat and Sauté Meat: Preheat a large non-stick skillet over medium heat and add olive oil. Add ground chicken to the skillet, breaking it into small crumbles with a spatula or meat masher. Cook for 5-7 minutes until no pink remains, stirring occasionally for even browning.
- Set Meat Aside: Remove the cooked chicken from the skillet and set it aside. If there is excess liquid in the skillet, drain it to prevent sogginess.
- Sauté Vegetables: Add diced onion and bell peppers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the onions become translucent and the peppers soften.
- Add Garlic: Stir in minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Combine Ingredients: Return the cooked chicken to the skillet. Add Italian seasoning, red pepper flakes, salt, black pepper, uncooked quinoa, marinara sauce, and chicken broth. Stir everything to combine evenly, then cover the skillet.
- Cook Covered: Allow the mixture to come to a gentle bubble over medium heat for 2-3 minutes. Then reduce the heat to medium-low and continue cooking covered for about 25-30 minutes, stirring every 5-10 minutes to prevent sticking and burning until quinoa is cooked and most of the liquid is absorbed.
- Add Cheese: Turn off the heat and sprinkle shredded cheese evenly over the skillet mixture. Cover again and let sit for 1-2 minutes until the cheese melts.
- Garnish and Serve: Top the skillet with torn fresh basil and grated parmesan before serving. Enjoy this warm, hearty stuffed pepper skillet straight from the pan.
Notes
- You can substitute ground chicken with ground beef or turkey based on preference.
- If you prefer a spicier dish, increase red pepper flakes or add more black pepper.
- Use any variety of bell peppers — red, yellow, or orange for a sweeter taste and colorful presentation.
- The recipe works well with other grains like rice or couscous if quinoa is unavailable.
- To make it vegetarian, omit the meat and increase the vegetables or add beans for protein.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
