Decadent and satisfying, these stuffed peppers are filled with nutrition and fantastic Italian flavors. Complete with melted mozzarella on top, this meal is one of my family’s favorite.
Preheat oven to 350, and coat a large 11” x 13” baking dish with nonfat cooking spray.
Heat oil in a large skillet over medium high heat. Add in onions and cook until translucent, about 2 minutes. Add in chicken, dried basil, dried oregano, dried parsley and salt and pepper, and cook until meat is no longer pink. Use a wooden spoon to break apart the meat while cooking.
Stir in tomato sauce, and mix to combine, Remove from heat.
Combine the chicken mixture and the prepared quinoa in a large bowl. Season with additional salt and pepper as needed.
Spoon the mixture evenly into each pepper half. Then top each one with mozzarella cheese (about 1 tbsp each).
Place in oven, and cook for about 30 minutes or until peppers are tender and cheese is melted and golden. Top with fresh basil before serving.
Notes
The entire recipe makes 6 servingsThe serving size is 2 stuffed pepper halves
Nutrition
Nutrition Facts
QUINOA AND CHICKEN STUFFED PEPPERS RECIPE
Amount per Serving
Calories
316
% Daily Value*
Fat
9.2
g
14
%
Saturated Fat
1.8
g
11
%
Cholesterol
79
mg
26
%
Sodium
541
mg
24
%
Potassium
1008
mg
29
%
Carbohydrates
26.1
g
9
%
Fiber
4.4
g
18
%
Sugar
9.8
g
11
%
Protein
33.9
g
68
%
Calcium
140
mg
14
%
Iron
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.