You can't beat an easy one pan meal, and these unstuffed peppers are jam-packed with flavor and protein -- you just need a large skillet with a lid. This Southwest Quinoa Unstuffed Peppers skillet recipe comes together in just 45 minutes start to finish, making it a great and filling choice for your next Meatless Monday.
Heat olive oil in large skillet over medium heat until shimmering, then add onion, cumin, paprika, and chili powder and cook for five minutes, stirring and scraping up browned bits occasionally. Add garlic and corn and cook for another four minutes, stirring occasionally. Add chopped bell peppers and cook for another three minutes, stirring occasionally.
Meanwhile, rinse and drain quinoa. Stir beans, tomatoes, chiles, broth, and quinoa into skillet and bring to a boil. Cover, reduce heat, and simmer over medium-low heat until quinoa has absorbed most of the liquid and is cooked through, about 30 minutes. Stir in cheese until melted, then stir in avocado and serve immediately.
Optional toppings: Chopped fresh cilantro or parsley, chopped green onion, sour cream, salsa, more cheese, fresh lime juice...
Notes
I didn't add salt because there was enough from the broth, tomatoes, and beans. If you are using low-sodium or no salt added, you can add a little sea salt, to taste.