Rating: 4.5 stars
51 Ratings
  • 5 star values: 29
  • 4 star values: 16
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 1

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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set the oven to 350 degrees F.

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  • 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.

  • 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.

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

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

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

Nutrition Facts

393 calories; protein 38.6g; carbohydrates 38.2g; fat 9.2g; cholesterol 78mg; sodium 547.3mg. Full Nutrition
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