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Read MoreChicken Parmesan & Quinoa Stuffed Peppers
Drescription
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.
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
- 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.
- 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).
- 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.
