Chicken Parmesan and Quinoa Stuffed Peppers:

Chicken Parm gets a fun low-carb and gluten-free twist with these cheesy stuffed peppers with chicken and quinoa. Serve with a salad for a healthy dinner that's easy to prep too.Active:

15 mins

Total:

1 hr

Servings:

4

Nutrition Profile:

• Low-Calorie
• High Fiber
• Egg Free
• Low Sodium
• Nut-Free
• High Calcium
• Soy-Free
• Bone Health
• Healthy Aging

                                        

Ingredients:

Ingredient Checklist

• 1 tablespoon olive oil
• 1 medium onion, chopped (about 1 1/2 cups)
• 4 cloves garlic, minced
• 1 cup quinoa, rinsed
• 1 ¼ cups water
• 3 cups shredded cooked chicken breast
• 1 ½ cups lower-sodium marinara sauce
• ⅓ cup grated Parmesan cheese
• ¾ cup sliced fresh basil, divided
• 4 large red bell peppers (about 8 ounces each)
• 2 ounces low-moisture, part-skim mozzarella cheese, shredded (about 1/2 cup)

• Directions

  Instructions Checklist

  • Step 1

    Preheat oven to 350 degrees F. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add quinoa; cook, stirring occasionally, for 30 seconds. Add water; increase heat to high and bring to a boil. Reduce heat to medium; cover and cook for 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Stir in chicken, marinara, Parmesan and 1/2 cup basil.

  • Step 2

    Trim top 1/2 inch from peppers; eliminate seeds and films. Orchestrate the peppers, cut-sides up, in an 8-inch-square glass preparing dish. Cover with saran wrap; microwave on High for 3 minutes. Eliminate plastic wrap. Spoon the quinoa combination equitably into the pepper parts (around 1/4 cups each).

  • Step 3

    Prepare the stuffed peppers until they are mellowed, around 15 minutes. Sprinkle uniformly with mozzarella. Keep heating until the cheddar is liquefied, 5 to 7 minutes. Sprinkle equally with the leftover 1/4 cup basil.

  Tips

  To make ahead: The peppers can be set up through Step 2 as long as 1 day ahead of time. Cover and refrigerate. Let remain at room temperature while preheating the stove. Proceed with Step 3.

  Nutrition Facts

  Serving Size: 1 Stuffed Bell Pepper Per Serving: 559 calories; protein 47.7g; carbs 49.4g; dietary fiber 8.4g; sugars 12.9g; fat 18.4g; immersed fat 4.9g; cholesterol 104mg; nutrient an iu 5914.8IU; nutrient c 218.3mg; folate 172.8mcg; calcium 245.4mg; iron 5.2mg; magnesium 149.3mg; potassium 969mg; sodium 521.5mg; thiamin 0.3mg. Trades: 

  
  

  4 1/2 Lean Protein, 4 Vegetable, 2 Starch, 1/2 Fat, 1/2 High-Fat Protein, 1/2 Medium-Fat Protein