Deconstructed Skillet Stuffed Peppers
Author: Alexa Schirm
Serves: 8
- 1 lb ground beef (or chicken)
- 1 Tbsp olive oil
- 8 bell peppers, seeded and sliced
- 1 onion, chopped
- 1 tsp minced garlic
- 1 can green chilis
- 2 cups tomatoes, chopped
- 1 cup corn, cooked
- 1 cup black beans
- 2 cups quinoa, cooked
- 2 Tbsp cumin
- 1 Tbsp chili powder
- 2 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- salt & pepper, to taste
- Garnish (optional):
- Cheese
- Cilantro
- Olives
- Chopped tomatoes
- Avocado
- In a skillet over medium heat, brown meat.
- Drain and set aside.
- In same skillet add olive oil and chopped onion and sliced pepper.
- Cook until just starting to become tender.
- Add in minced garlic and stir until fragrant, an additional 1-2 minutes.
- Add to that, green chilis, chopped tomatoes, corn, and black beans. Mix to incorporate and add spices.
- Mix well and stir in quinoa and ground meat.
- Top with cheese if using and continue heating over low until melted (you can also pop it in the oven at 400 degrees or broil until cheese has melted.
- Garnish with avocado, tomatoes, cilantro and/or olives.
- Enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/deconstructed-skillet-stuffed-peppers/
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