Quinoa Stuffed Pepper Skillet
Ingredients
The base
-
1
tablespoon
avocado oil
-
1
cup
diced yellow onion
-
3
cloves
garlic, minced
-
1
lb.
lean ground beef
-
1
cup
dry quinoa
-
1
cup
beef broth
-
1
cup
water
The vegetables
-
1
red pepper
diced
-
1
green pepper
diced
-
14
oz.
diced fire roasted tomatoes
The seasonings
-
1
tablespoon
tomato paste
-
1½
teaspoons
dry basil
-
1
teaspoon
dry oregano
-
½
teaspoon
fennel seeds
-
¼
teaspoon
salt
-
⅛
teaspoon
pepper
The topping
-
1
cup
shredded Monterey Jack cheese
Instructions
- Heat a large skillet over medium-high heat.
- Add avocado oil and onions, sauté until translucent, then add garlic and sauté for another 30 seconds.
- Add ground beef, breaking it up, and cook until no longer pink.
- Stir in the diced peppers, tomato paste, quinoa, fire-roasted tomatoes, beef broth, water, and seasonings.
- Cover and bring to a boil, then reduce heat and simmer for 15 minutes.
- Once quinoa is cooked, top with shredded cheese and cover until melted.
- Garnish with chopped fresh parsley and serve.
Nutrition Facts (estimated)
Servings
6-8
Calories
330
Total fat
12g
Total carbohydrates
29g
Total protein
23g
Sodium
570mg
Cholesterol
60mg
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