Chicken Parmesan & Quinoa Stuffed Peppers

Chicken Parmesan & Quinoa Stuffed Peppers

1 Review
From:, October 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1½ cups)
  • 4 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 1¼ cups water
  • 3 cups shredded cooked chicken breast
  • 1½ 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 ½ cup)


  • Prep

  • Ready In

  1. Preheat oven to 350°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 ½ cup basil.
  2. Trim top ½ 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 1¼ cups each).
  3. 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 ¼ cup basil.
  • 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 information

  • Serving size: 1 stuffed bell pepper
  • Per serving: 559 calories; 18 g fat(5 g sat); 8 g fiber; 49 g carbohydrates; 48 g protein; 173 mcg folate; 104 mg cholesterol; 13 g sugars; 0 g added sugars; 5,915 IU vitamin A; 218 mg vitamin C; 245 mg calcium; 5 mg iron; 522 mg sodium; 969 mg potassium
  • Nutrition Bonus: Vitamin C (363% daily value), Vitamin A (118% dv), Folate (43% dv), Iron (28% dv), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 4½ lean protein, 4 vegetable, 2 starch, ½ fat, ½ high-fat protein, ½ medium-fat protein

Reviews 1

November 02, 2019
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By: smileytheresa63 I so love to cook. Have been enjoying many recipes from Eating well. Thank you so much. I made these stuffed peppers and it went over amazing. Will be a staple recipe for my home.
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