Chicken & Quinoa Stuffed Peppers

These delicious cheese-topped stuffed red peppers get flavor, texture and fiber goodness from a tasty combination of quinoa, spinach and creamy mushroom soup. They're easy to prepare and packed with veggie goodness.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 393 Calories

Ingredients

• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 ⅓ cups Swanson® Unsalted Chicken Stock
• ⅔ cup uncooked quinoa, rinsed
• 1 pound 98% fat-free ground chicken breast or 99% fat-free ground turkey breast
• 1 (10 ounce) package chopped frozen spinach, thawed and well drained
• ⅓ cup grated Parmesan cheese, divided
• 4 medium red bell peppers, cut in half lengthwise and seeded

Recipe Instructions

Step 1

Bake for 5 minutes or until the cheese is melted.

Step 2

Set the oven to 350 degrees F.

Step 3

Heat the stock and quinoa in a 1-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 13 minutes or until the quinoa is tender.

Step 4

Cook the chicken, garlic and onion in a 12-inch nonstick skillet over medium-high heat until the chicken is cooked through, stirring often to separate meat. Stir in the spinach, soup, quinoa and 3 tablespoons cheese.

Step 5

Place the pepper halves into a 11x8x2-inch baking dish. Spoon the chicken mixture into the pepper halves.

Step 6

Bake for 30 minutes or until hot. Sprinkle with the remaining cheese.