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Chicken & Quinoa Stuffed Peppers

Chicken & Quinoa Stuffed Peppers

4.67
(3)

Ground chicken, quinoa and spinach give this classic comfort meal a good-for-you twist while our Mushroom Soup delivers on flavor and creaminess.  No need to par-boil the peppers, simply stuff, cover  and bake for perfectly tender peppers.  This is a great meal to prep ahead and freeze for another day.  Click on “recipe tips” below for complete instructions.

serves 4 people

Ingredients

cost per recipe: $12.84

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 or 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

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.  Cover the baking dish.

Step 5

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

Step 6

Bake, uncovered, for 5 minutes or until the cheese is melted.

Recipe Tips

  • Make Ahead Freezer Meals: Assemble as directed but do not bake (you’ll only be using half the cheese in the filling and the you can omit or reserve as an optional topping).  Wrap tightly and freeze.  From frozen, bake, covered, for 2 hours or until the peppers are tender.  Or, thaw in the refrigerator overnight and bake, covered, for 50 minutes or until peppers are tender.  Sprinkle with the optional remaining cheese before serving, if desired.

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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

(3)
  • Heather M.

    April 25, 2017

    Perfect for the whole family.

    Recipe turned out very good. I did not have plain quinoa so I used the rosemary and olive oil flavored box quinoa and it added the perfect seasonings. To make sure the peppers were soft enough to eat with a fork, once I cut them and cleaned them I put them in the over while it was preheating and while I was fixing everything else and they turned out perfect.

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  • 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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