Chicken & Quinoa Stuffed Peppers recipe

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Ingredients

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 clove garlic, minced
1 medium onion, chopped
1 (10 ounce) package chopped frozen spinach, thawed and well drained
1 (10.5 ounce) can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
⅓ cup grated Parmesan cheese, divided
4 medium red bell peppers, cut in half lengthwise and seeded

Nutrition Info

393.4 calories
carbohydrate: 38.2 g
cholesterol: 78 mg
fat: 9.2 g
fiber: 7.5 g
protein: 38.6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 547.3 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set the oven to 350 degrees F.

  2. 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.

  3. 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.

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

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

  6. Bake for 5 minutes or until the cheese is melted.

Recipe Yield

8 pepper halves

Recipe Note

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.

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