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.
cost per recipe: $11.90
The price is determined by the national average.
cups Swanson® Unsalted Chicken Stock
cup uncooked quinoa, rinsed
pound 98% fat free ground chicken or 99% fat free ground turkey breast
clove garlic, minced
medium onion (about 1/2 cup)
package (10 ounces) chopped frozen spinach, thawed and well drained
can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
cup grated Parmesan cheese
medium red bell pepper, cut in half lengthwise and seeded
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.