Chicken and Quinoa Stuffed Peppers Recipe

Recipesfull introduces to you: Popular Recipes. (Chicken and Quinoa Stuffed Peppers Recipe). 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're easy to prepare and packed with veggie goodness.

Brief

Prep 20 mins

Cook: 50 mins

Total: 1hr10 mins

Servings: 4

Yield: 8 pepper halves

Chicken and Quinoa Stuffed Peppers Recipe

Ingredients

1 ⅓ cups Swanson® Unsalted Chicken Stock

⅔ cup uncooked quinoa

rinsed

1 pound 98% fat-free ground chicken breast or 99% fat-free ground turkey breast

1 clove garlic

minced

1 medium onion

chopped

1 (10 ounce) package chopped frozen spinach

thawed and well drained

1 (10.5 ounce) canCampbell's® Healthy Request® Condensed Cream of Mushroom Soup

⅓ cup grated Parmesan cheese

divided

4 medium red bell peppers

cut in half lengthwise and seeded

Tips

Directions

Step 1

Set the oven to 350 degrees 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.

Step 5

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

Step 6

Bake for 5 minutes or until the cheese is melted.

Nutritional Information

Chicken and Quinoa Stuffed Peppers Recipe

Servings Per Recipe:4

Calories: 393.4

% Daily Value *

Protein: 38.6g 77%

Carbohydrates: 38.2g 12%

Dietary Fiber: 7.5g 30%

Sugars: 7.7g

Fat: 9.2g 14%

Saturated Fat: 2.7g 14%

Cholesterol: 78mg 26%

Vitamin A Iu: 12102.9IU 242%

Niacin Equivalents: 20.8mg 160%

Vitamin B6: 1.1mg 71%

Vitamin C: 158.1mg 264%

Folate: 218.8mcg 55%

Calcium: 207mg 21%

Iron: 4.1mg 23%

Magnesium: 152.4mg 54%

Potassium: 917.5mg 26%

Sodium: 547.3mg 22%

Thiamin: 0.3mg 27%

Calories From Fat: 82.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.