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Chicken & Quinoa Stuffed Peppers

Chicken & Quinoa Stuffed Peppers

4.5
(2)

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 are easy to prepare and packed with veggie goodness.

serves 4 people

Ingredients

cost per recipe: $11.93

The price is determined by the national average.

  • 1 1/3

    cups Swanson® Unsalted Chicken Stock

  • 2/3

    cup uncooked quinoa, rinsed

  • 1

    pound 98 fat free ground chicken breastor 99% fat free ground turkey breast

  • 1

    clove garlic, minced

  • 1

    medium onion(about 1/2 cup)

  • 1

    package (10 ounces) chopped frozen spinach, thawed and well drained

  • 1

    can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup

  • 1/3

    cup grated Parmesan cheese

  • 4

    medium red bell pepper, cut in half lengthwise and seeded

view nutrition info

How to Make It

Set the oven to 350˚F.

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.

Step 1

Set the oven to 350˚F.

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.

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Made With
Swanson® Unsalted Chicken Stock

Swanson® Unsalted Chicken Stock

BUY NOW
Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup

Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(2)
  • Sarah M.

    July 27, 2015

    Whole family loved it

    Truly from the hubby to the wee kids everyone loved this super healthy recipe. Easily serves 6 which is great for my family of 5. My husband and I eat generous portions as well as my oldest son, and I have to double so many recipes but not this one. Says a serving size is 2 pepper halves but we have never been able to finish two halves (do usually serves with rolls) ONE BIG SUGGESTION the peppers themselves were only warm after the cooking time, insides were fine but peppers were too hard for our tastes and didn't seem cooked. While I am making the filling I pop the halved peppers in the oven at 400 for 30 minutes with a little water in the bottom of the dish to start the pepper cooking process. Made it much better IMO

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  • Barb

    February 12, 2015

    Yummy

    This recipe was sooo good. I used ground turkey (could only find 94% fat free) and I used low sodium fat free broth since hubby puts salt on it it anyway. We both loved it and it will be made again!

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