Chicken Parmesan & Quinoa Stuffed Peppers
Chicken Parm gets a fun low-carb and gluten-free twist in these cheesy stuffed peppers with chicken and quinoa.
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Heat the olive oil in a medium saucepan over medium-high heat.
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Add the chopped onion, minced garlic, tomato paste, dried basil, and dried oregano. Cook, stirring occasionally, for 4–5 minutes.
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Stir in the quinoa and cook for 30 seconds, stirring occasionally.
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Add the water and bring the mixture to a boil over high heat.
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Reduce the heat to medium, cover, and cook for 15 minutes.
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Remove from the heat and let stand, covered, for 5 minutes.
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Stir in the cooked chicken, marinara sauce, Parmesan cheese, and 0.50 cup of the fresh basil.
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Cut off the top 0.50 inch of each bell pepper and remove the seeds and membranes.
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Arrange the peppers, cut-side up, in an 8-inch square glass baking dish.
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Spoon the quinoa mixture evenly into the peppers (about 1.25 cups per pepper).
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Cover the baking dish with foil and bake for about 15 minutes, or until the peppers are softened.
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Remove the foil and sprinkle the mozzarella cheese evenly over the peppers.
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Continue baking, uncovered, for 5–7 minutes, or until the cheese is melted.
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Garnish with the remaining 0.25 cup fresh basil before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 559kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 49g17%
- Protein 48g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Smooth and heart-healthy, olive oil creates a flavorful base while supporting overall wellness.
- Savory and aromatic, onion and garlic build depth of flavor and bring natural immune-supporting compounds.
- Nutty and satisfying, quinoa adds whole-grain texture, fiber, and plant-based nutrients to keep the dish filling.
- Lean and protein-rich, cooked chicken breast helps make the meal hearty while supporting muscle health.
