Deconstructed Italian Stuffed Pepper Quinoa Skillet
Deconstructed Italian Stuffed Pepper Quinoa Skillet may be a lengthy name, but this is a super simple weeknight meal to prepare. I struggled naming this dish. This recipe contains the same ingredients you’d typically find in stuffed peppers, but the peppers are chopped and mixed in with the stuffing for an easy meal. Ergo – deconstructed. We cut up the pepper as we eat it anyway, so why not just chop it up ahead of time and mix it all together?
I’ve made this Stuffed Pepper Quinoa Skillet with Italian sausage and without for an easy vegetarian meal. I’ve been trying to make more meatless meals, but I love them both ways. When made without the Italian sausage, I add more bell peppers. Sometimes I even throw in other vegetables I have on hand. I used broccoli recently and it worked really well. The Italian sausage adds a nice flavor when paired with the peppers and seasoning. Try it both ways to see which you prefer. My husband liked it better with the Italian sausage, but still happily ate it for a meatless Monday on another occasion.
Rather than using ingredients which are used in traditional stuffed peppers such as breadcrumbs and rice, I used quinoa . It’s a healthy and filling protein, which means you really don’t need the meat to feel satisfied. Quinoa has so many health benefits. I often use it in place of rice. One of these days I’ll write a post about the health benefits of quinoa, so be on the lookout for that one. I know, you can’t hardly wait.
One last thing about this meal. It reheats really well. I made the recipe below and we ate the leftovers in lunches and for a dinner later in the week. Don’t you love when a meal can be used as a double dip recipe for when you get home late or don’t have time to cook? Just pour the leftovers back into a skillet over low/medium heat and warm it up. You can add a little more marinara sauce too if needed. We hope you enjoy this Stuffed Pepper Quinoa Skillet!