Ground Beef and Bell Pepper Skillet with Quinoa

A flavorful skillet meal with seasoned ground beef, colorful bell peppers, and corn, served over a bed of protein-rich quinoa.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.07/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 1.25 pound ground beef (lean)
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 red bell pepper (large, cored, seeded, and sliced)
• 1 green bell pepper (large, cored, seeded, and sliced)
• 1 can diced tomatoes (undrained)
• 1.5 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup frozen corn kernels (frozen)
• 1.5 cup quinoa (uncooked, rinsed)

Instructions

1. Cook quinoa according to package directions while preparing the skillet meal. Typically, this involves rinsing 1 1/2 cups quinoa, combining with 3 cups water or broth, bringing to a boil, then simmering covered for 15 minutes until liquid is absorbed.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Stir in the yellow onion, garlic, red bell pepper, and green bell pepper. Cook until vegetables are slightly tender, about 5-7 minutes.
4. Add the diced tomatoes, chili powder, ground cumin, salt, and black pepper. Stir well and bring to a simmer. Cook for 5 minutes.
5. Stir in the frozen corn kernels and cook for another 2-3 minutes, until heated through.
6. Serve the beef and bell pepper mixture over cooked quinoa.

Notes

Top with fresh cilantro or a dollop of dairy-free sour cream alternative if desired for extra creaminess.

Nutrition (per serving)

• Calories: 505
• Protein: 42.1 g
• Carbohydrates: 44.8 g
• Fat: 19.9 g
• Fiber: 7.1 g
• Sodium: 395 mg
• Saturated Fat: 6.8 g
• Sugar: 7.4 g
• Cholesterol: 95 mg