One Pot Unstuffed Pepper Skillet

This one pot unstuffed pepper skillet is packed in flavor, comes together in under 35 minutes, and uses one pot for minimal clean up, making it the perfect family friendly weeknight dinner! You can feel good knowing this dish is healthy and balanced, packed in lean protein, vegetables for fiber and micronutrients, and quinoa for a protein rich, nutrient dense complex carbohydrate that will help keep you full for hours!

If you love this easy one pot dinner, you will love my one pot creamy lemon chicken orzo and my one pot libyan soup.

Ingredients

• Avocado Oil
• Large Onion, Finely Chopped
• Ground Chicken or Turkey
• Large Red Bell Pepper, Chopped
• Large Green Bell Pepper, Chopped
• Salt & Pepper, To Taste
• Garlic Powder, To Taste
• Oregano, To Taste
• Can of Diced & Fire Roasted Tomatoes with Green Chiles: Can choose one without the added green chiles if you want less spice!
• Tomato Paste
• Chicken Bone Broth: Can be substituted for regular chicken broth. Bone broth is used for additional protein and micronutrients!
• Quinoa, Rinsed and Drained
• Cheese, Optional To Garnish
• Red Pepper Flakes, Optional to Garnish
• Freshly Chopped Parsley or Cilantro, Optional to Garnish

See recipe card for quantities.

Instructions

1. Start by preparing your vegetables: finely chop your onion, and chop your bell peppers using either a vegetable chopper or a knife, per preference.
2. Add avocado oil to a 6-7 quart dutch oven or pot on medium heat. Once your oil is hot, add in your finely chopped onions and sauté for 1-2 minutes until they become translucent. Then add in your ground chicken or turkey. Use a meat masher to break apart the meat and the season with salt, pepper, and garlic powder, to taste. Cook for 6-7 minutes or until your chicken or turkey is no longer pink.
3. Next add in your chopped bell peppers, season with more salt, pepper, and garlic powder, to taste and then stir. Let your vegetables cook for 2-3 minutes until they begin to slightly soften.
4. Add in your tomato paste, diced and fire roasted tomatoes with green chiles, rinsed and drained quinoa and chicken bone broth to the dutch oven. Stir until everything is well combined. Bring your pot to a low rolling boil, stirring occasionally. Once boiling, lower the heat to medium low and cover the pot and let cook for about 20 minutes or until most of the liquid is gone and the quinoa is nicely cooked and fluffy. You will need to stir occasionally to prevent the quinoa from sticking to the bottom of the pan.
5. Once the quinoa is cooked through, remove your pot from the heat and serve your dish. Garnish with cheese, red pepper flakes and freshly chopped parsley or cilantro, if using!

Hint: This dish is also great for meal prep and can be pre-portioned into glass air-tight containers to enjoy later!

Substitutions

• Quinoa – I have not tried this, but I am sure you could substitute quinoa for white rice if preferred.
• Dairy-Free – Skip the cheese garnish to make this recipe dairy-free.
• Vegetarian – Use crumbled tempeh instead of chicken to make this recipe vegetarian.

This recipe is gluten-free on it’s own, however, please make sure to check individual ingredient labels to ensure that there are no added fillers that contain gluten in the bone broth.

Variations

• Spicy – add additional chili flakes and add a can of diced green chiles to make this dish spicy!

This dish is toddler and kid-friendly on it’s own!

Equipment

All you need to make this one pot unstuffed pepper skillet is:

• A Medium (6-7 quart) Dutch Oven: Here is a cheap dutch oven if you are in the market for one. I have the Le Creuset Enamled pan as well as the Caraway dutch oven which I also love!

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Storage

You can store this one pot unstuffed pepper skillet in the fridge in an air tight container for up to 4 days or in the freezer for up to 3 months. You can also meal prep this dish! If you’re in the market for some great glass air-tight meal prep containers, these are my favorite.

Dinner

Looking for other easy dinner recipes like this? Try these:

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One Pot Unstuffed Pepper Skillet

This one pot unstuffed pepper skillet is packed in flavor, comes together in under 35 minutes, and uses one pot for minimal clean up, making it the perfect family friendly weeknight dinner! You can feel good knowing this dish is healthy and balanced, packed in lean protein, vegetables for fiber and micronutrients, and quinoa for a protein rich, nutrient dense complex carbohydrate that will help keep you full for hours!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch, Main Course, Meal Prep

Cuisine American, Tex-Mex

Servings 4

Calories 446 kcal

Equipment

• 1 6-7 Quart Dutch Oven or Pot

Ingredients

  

1x2x3x

• 1 Tablespoon Avocado Oil
• 1 Large Onion Finely Chopped
• 1 Pound Ground Chicken or Turkey
• 1 Large Red Bell Pepper Chopped
• 1 Large Green Bell Pepper Chopped
• Salt & Pepper To Taste
• Garlic Powder To Taste
• Oregano To Taste
• 1 Can (15 Ounce) Diced & Fire Roasted Tomatoes with Green Chiles you can choose one without the added green chiles if you want less spice!
• 2 Tablespoons Tomato Paste
• 2 Cups Chicken Bone Broth Can be substituted for regular chicken broth.
• 1.25 Cups Dry Quinoa Rinsed and Drained
• Cheese Optional To Garnish
• Red Pepper Flakes Optional to Garnish
• Freshly Chopped Parsley or Cilantro Optional to Garnish

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Instructions

 

• Start by preparing your vegetables: finely chop your onion, and chop your bell peppers using either a vegetable chopper or a knife, per preference.
• Add avocado oil to a 6-7 quart dutch oven or pot on medium heat. Once your oil is hot, add in your finely chopped onions and sauté for 1-2 minutes until they become translucent. Then add in your ground chicken or turkey. Use a meat masher to break apart the meat and the season with salt, pepper, and garlic powder, to taste. Cook for 6-7 minutes or until your chicken or turkey is no longer pink.
• Next add in your chopped bell peppers, season with more salt, pepper, and garlic powder, to taste and then stir. Let your vegetables cook for 2-3 minutes until they begin to slightly soften.
• Add in your tomato paste, diced and fire roasted tomatoes with green chiles, rinsed and drained quinoa and chicken bone broth to the dutch oven. Stir until everything is well combined. Bring your pot to a low rolling boil, stirring occasionally. Once boiling, lower the heat to medium low and cover the pot and let cook for about 20 minutes or until most of the liquid is gone and the quinoa is nicely cooked and fluffy. You will need to stir occasionally to prevent the quinoa from sticking to the bottom of the pan.
• Once the quinoa is cooked through, remove your pot from the heat and serve your dish. Garnish with cheese, red pepper flakes and freshly chopped parsley or cilantro, if using!
• Hint: This dish is also great for meal prep and can be pre-portioned into glass air-tight containers to enjoy later!

Video

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A post shared by Christina Klapper, RDN | Easy Dinners (@easyeatsdietitian)

Notes

Nutrition facts do not include cheese garnish.

 

Scroll up for substitutions, variations and storage tips! 

 

If you make this recipe, please don’t forget to leave a rating and review! It would mean the world to me! 

Nutrition

Calories: 446kcalCarbohydrates: 44gProtein: 33gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 98mgSodium: 183mgPotassium: 1185mgFiber: 6gSugar: 5gVitamin A: 1567IUVitamin C: 90mgCalcium: 50mgIron: 4mg

Keyword One Pot, Unstuffed Pepper Skillet

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FOOD SAFETY

• Cook to a minimum temperature of 165 °F (74 °C)
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.