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. Source: EatingWell.com, October 2019

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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • Trim top 1/2 inch from peppers; remove seeds and membranes. Arrange the peppers, cut-sides up, in an 8-inch-square glass baking dish. Cover with plastic wrap; microwave on High for 3 minutes. Remove plastic wrap. Spoon the quinoa mixture evenly into the pepper halves (about 1 1/4 cups each).

  • Bake the stuffed peppers until they are softened, about 15 minutes. Sprinkle evenly with mozzarella. Continue baking until the cheese is melted, 5 to 7 minutes. Sprinkle evenly with the remaining 1/4 cup basil.

Tips

To make ahead: The peppers can be prepared through Step 2 up to 1 day in advance. Cover and refrigerate. Let stand at room temperature while preheating the oven. Continue with Step 3.

Nutrition Facts

559 calories; 18.4 g total fat; 4.9 g saturated fat; 104 mg cholesterol; 522 mg sodium. 969 mg potassium; 49.4 g carbohydrates; 8.4 g fiber; 13 g sugar; 47.7 g protein; 5915 IU vitamin a iu; 218 mg vitamin c; 173 mcg folate; 245 mg calcium; 5 mg iron; 149 mg magnesium;

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