Chicken & Quinoa Stuffed Peppers

Chicken & Quinoa Stuffed Peppers
  • 1 1/3 cups Swanson® Unsalted Chicken Stock
  • 2/3 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) can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
  • 1/3 cup grated Parmesan cheese, divided
  • 4 medium red bell peppers, cut in half lengthwise and seeded


  1. Set the oven to 350 degrees F.
  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.
  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.
  4. Place the pepper halves into a 11x8x2-inch baking dish. Spoon the chicken mixture into the pepper halves.
  5. Bake for 30 minutes or until hot. Sprinkle with the remaining cheese.
  6. Bake for 5 minutes or until the cheese is melted.

04/23/2018
Chicken & Quinoa Stuffed Peppers, recipe PT15M PT1H 5 455 calories

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