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Chicken & Quinoa Stuffed Peppers

Chicken & Quinoa Stuffed Peppers

Name: Chicken & Quinoa Stuffed Peppers
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 pepper halves
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

Rating: 4.42 stars

45 Ratings
34 Reviews
25 Photos

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.

By Campbell's Kitchen

Recipe Summary

prep:

20 mins

cook:

50 mins

total:

1 hr 10 mins

Servings:

Yield:

8 pepper halves

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

Set the oven to 350 degrees F.

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Step 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.
Step 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.
Step 4

Place the pepper halves into a 11x8x2-inch baking dish. Spoon the chicken mixture into the pepper halves.
Step 5

Bake for 30 minutes or until hot. Sprinkle with the remaining cheese.
Step 6

Bake for 5 minutes or until the cheese is melted.

Nutrition Facts

Per Serving:

393 calories; 9.2 g total fat; 78 mg cholesterol; 547 mg sodium. 38.2 g carbohydrates; 38.6 g protein; Full Nutrition

Reviews (34)

Most helpful positive review

ocfishguy

10/22/2015

...I made the recipe spot on and passed all but one pepper on to my friends. I'm a 8 year veteran RnY gastric bypass patient.... most all my food has to be the size to fit thru a straw in order to digest it and eliminate 'after eating' issues. This recipe is one of the few 'semi solid meat/veggie/grain' dishes I chew and have been able to tolerate and really enjoy without any follow up issues. My 'Stuffed Pepper' lasted me (2) days at the portions I eat. I had to share my thoughts because there are very few recipes posted that are Gastric Bypass friendly. I only rate what recipes are gastric friendly to me. If you are a GBP patient you know what I'm talking about. To the author...?....I bet you didn't even know you posted a 'heck-of-a-meal' for me!!! Thanks! Semper Fi! Godspeed!! Read More

Helpful

(10)

Most helpful critical review

Janice Timmins

05/04/2018

Very bland. I usually avoid recipes that are lacking in a variety of spices but thought I'd try it anyway. If you want loads of flavour this won't satisfy unless you make some major adjustments to the recipe. Might be good for picky kids. Read More

Helpful

(1)

45 Ratings

5 star values: 26
4 star values: 15
3 star values: 1
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ocfishguy

10/22/2015

Helpful

(10)

ocfishguy

10/22/2015

Helpful

(10)

Nancy Shuman Carbone

01/31/2016

Recipe is simple and my family loved it! I substituted instant brown rice for quinoa added paprika Adobe seasoning and more parmesan. Substitutions aside a great recipe I will make again. Read More

Helpful

(3)

Jennifer Smith Palacios

01/09/2017

Added zucchini kalamata olives and Greek seasonings Read More

Helpful

(2)

Brenda

10/19/2018

Awesome easy recipe. Used ground turkey extra onion & garlic seasoned w/ adobo and black pepper. I also switched out shredded taco cheese for the parmesan since that's what I had on hand. easy and delish! My husband loved it too. Read More

Helpful

(1)

Emily Elizabeth

03/22/2016

Delicious! I found myself eating the filling even after filling the peppers. Great flavor and healthy! Read More

Helpful

(1)

lindagr

12/12/2015

Didn't have enough quinoa so I used half brown rice. It was delicious! Read More

Helpful

(1)

Janice Timmins

05/03/2018

Helpful

(1)

apridmore1

03/29/2018

Very tasty! Read More

Patrick Mcgillicuddy

07/23/2017

Sub ground turkey and red quinoa. This was delicious the red quinoa made it super rich. Read More

More Reviews

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Nutritional Information

Chicken & Quinoa Stuffed Peppers

Servings Per Recipe: 4
Calories: 393

% Daily Value *

total fat: 14 %

saturated fat:

cholesterol: 26 %

sodium: 22 %

potassium: 26 %

carbohydrates: 12 %

fiber: 30 %

sugar:

protein: 77 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chicken & Quinoa Stuffed Peppers

1 of 34

All Reviews

ocfishguy

10/22/2015

Helpful

(10)

ocfishguy

10/22/2015

Helpful

(10)

Nancy Shuman Carbone

01/31/2016

Recipe is simple and my family loved it! I substituted instant brown rice for quinoa added paprika Adobe seasoning and more parmesan. Substitutions aside a great recipe I will make again.

Helpful

(3)

Jennifer Smith Palacios