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Chicken

Chicken Parmesan & Quinoa Stuffed Peppers

Chicken Parm gets a fun low-carb and gluten-free twist in these cheesy stuffed peppers with chicken and quinoa. Serve with a salad for a healthy dinner that's easy to prep too.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 1 ¼ cups water
  • 3 cups shredded cooked chicken breast
  • 1 ½ cups lower-sodium marinara sauce
  • ⅓ cup grated parmesan cheese
  • ¾ cup sliced fresh basil, divided
  • 4 large red bell peppers (about 8 ounces each)
  • 2 ounces low-moisture, part-skim mozzarella cheese, shredded (about 1/2 cup)

Directions

  1. Preheat oven to 350 degrees F. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add quinoa; cook, stirring occasionally, for 30 seconds. Add water; increase heat to high and bring to a boil. Reduce heat to medium; cover and cook for 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Stir in chicken, marinara, Parmesan and 1/2 cup basil.
  2. Trim top 1/2 inch from peppers; remove seeds and membranes. Arrange the peppers, cut-sides up, in an 8-inch-square glass baking dish. Cover with plastic wrap; microwave on High for 3 minutes. Remove plastic wrap. Spoon the quinoa mixture evenly into the pepper halves (about 1 1/4 cups each).
  3. Bake the stuffed peppers until they are softened, about 15 minutes. Sprinkle evenly with mozzarella. Continue baking until the cheese is melted, 5 to 7 minutes. Sprinkle evenly with the remaining 1/4 cup basil.