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Prep Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:4Yield:4 stuffed peppersJump to Nutrition Facts
Prep Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:4Yield:4 stuffed peppers
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 stuffed peppers
Yield:
4 stuffed peppers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil1mediumonion, chopped(about1 1/2cups)4clovesgarlic, minced1cupquinoa, rinsed1 ¼cupswater3cupsshredded cooked chicken breast1 ½cupslower-sodium marinara sauce⅓cupgrated Parmesan cheese¾cupsliced fresh basil, divided4largered bell peppers(about8ounceseach)2ounceslow-moisture, part-skim mozzarella cheese, shredded(about1/2cup)
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
1mediumonion, chopped(about1 1/2cups)
4clovesgarlic, minced
1cupquinoa, rinsed
1 ¼cupswater
3cupsshredded cooked chicken breast
1 ½cupslower-sodium marinara sauce
⅓cupgrated Parmesan cheese
¾cupsliced fresh basil, divided
4largered bell peppers(about8ounceseach)
2ounceslow-moisture, part-skim mozzarella cheese, shredded(about1/2cup)
DirectionsPreheat 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.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.TipsTo 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.Originally appeared: EatingWell.com, October 2019
Directions
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.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.TipsTo 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.
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.
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.
Originally appeared: EatingWell.com, October 2019
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Nutrition Facts(per serving)559Calories18gFat49gCarbs48gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
