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.
cost per recipe: $10.73
The price is determined by the national average.
cups Swanson® Unsalted Chicken Stock
cup uncooked quinoa, rinsed
pound 98 fat free ground chicken breast 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 (10 1/2 ounces) Campbell’s® Healthy Request® Condensed 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. Cover the baking dish.
Bake for 30 minutes or until hot. Uncover. Sprinkle with the remaining cheese.
Bake, uncovered, for 5 minutes or until the cheese is melted.