Chicken Parmesan & Quinoa Stuffed Peppers
Got a hankering for comfort food that won’t leave you napping on the couch? Meet your new weeknight hero: Chicken Parmesan & Quinoa Stuffed Peppers.
Imagine all the cozy vibes of chicken parm—juicy chicken, tangy marinara, melty cheese—stuffed into sweet bell peppers with protein-packed quinoa.
It’s like your favorite Italian takeout decided to hit the gym and came back better. Plus, it’s sneaky-easy to make, even if your cooking skills peak at microwaving leftovers.
What You’ll Love About This Recipe
You’ll adore this healthy chicken parmesan & quinoa stuffed peppers recipe because it’s the ultimate two-for-one deal: indulgent flavor and wholesome ingredients. Quinoa keeps it gluten-free and adds a nutty chew, while lean chicken breast packs in protein without the grease.
The peppers roast into tender, sweet vessels that make you forget you’re eating veggies. And hey, it’s a total crowd-pleaser—kids, picky partners, and meal-prep warriors alike will be into it.
Cleanup’s a breeze since everything bakes in one dish, and leftovers taste even better tomorrow (if they last that long).
Ingredients
(Serves 4 hungry humans)
- 1 tablespoon olive oil (extra virgin for bonus flavor!)
- 1 medium onion, chopped (about 1 ½ cups—I like sweet onions here)
- 4 cloves garlic, minced
- 1 cup quinoa, rinsed (don’t skip rinsing—it removes bitterness)
- 1 ¼ cups water
- 3 cups shredded cooked chicken breast (rotisserie chicken = lazy genius)
- 1 ½ cups lower-sodium marinara sauce (jarred is fine)
- ⅓ cup grated Parmesan cheese
- ¾ cup sliced fresh basil, divided
- 4 large red bell peppers (about 8 ounces each—go for sturdy, even-shaped ones)
- 2 ounces low-moisture, part-skim mozzarella cheese, shredded (about ½ cup)
- 1 ¼ cups sweetcorn
Directions
Step 1: Prep Party:
Preheat oven to 350°F. Heat oil in a saucepan over medium-high. Cook onion and garlic until soft and fragrant (4-5 mins). Add quinoa, sweet corn, stir for 30 seconds to toast lightly, then pour in water. Bring to a boil, reduce heat to medium, cover, and cook 15 mins. Remove from heat, let sit covered 5 mins.
Step 2: Stuff ‘Em Up:
Stir chicken, marinara, Parmesan, and ½ cup basil into the quinoa. Slice tops off peppers, remove seeds, and microwave them cut-side up in a baking dish (covered with plastic) for 3 minutes to soften. Fill peppers with quinoa mix—pack it in!
Step 3: Bake & Melt:
Bake peppers 15 mins until tender. Sprinkle mozzarella on top, bake another 5-7 mins until cheese is bubbly. Garnish with remaining basil.
Nutritional Information
(Per serving: 1 stuffed pepper)
- Calories: 559
- Fat: 18g (24% DV)
- Carbs: 49g (18% DV)
- Fiber: 8g (30% DV)
- Sugar: 13g
- Protein: 48g (95% DV) — Basically a gym bro’s dream.
Timing
- Prep: 20 mins
- Cook: 30 mins
- Total: 50 mins (including quinoa downtime)
Healthier Tweaks
Want to lighten it up? Swap in fat-free mozzarella or add spinach to the quinoa mix. For a vegan twist, use lentils instead of chicken and nutritional yeast instead of Parmesan.
Serving Suggestions
- Pair with a crisp arugula salad with lemon dressing.
- Garlic bread (duh).
- Roasted zucchini or asparagus for extra veggie power.
Common Mistakes to Avoid
- Skipping the quinoa rinse: It’ll taste bitter. Don’t risk it!
- Overstuffing peppers: They’ll tip over. Be gentle.
- Undercooking peppers pre-bake: Microwave them first—raw peppers = crunch disappointment.
Storing Tips
- Fridge: Keep leftovers in an airtight container for 3-4 days.
- Reheat: Microwave or bake at 350°F until warm (cover with foil to prevent cheese scorching).
- Freeze: Pre-bake stuffed peppers (without mozzarella) and freeze for up to 3 months. Add cheese when reheating.
Conclusion
This easy chicken parmesan & quinoa stuffed peppers recipe is your ticket to a fuss-free dinner that’s equal parts hearty and wholesome.
With minimal cleanup, meal-prep potential, and flavors that beat any frozen meal, it’s a weeknight winner. Whether you’re feeding a family or just yourself (hello, leftovers!), these stuffed peppers deliver comfort without the guilt.
FAQs
Can I use a different grain instead of quinoa?
Sure! Brown rice or couscous work, but adjust cooking times as needed.
Can I make these vegetarian?
Absolutely. Swap chicken for lentils or diced mushrooms.
How do I keep the peppers from getting soggy?
Don’t overcook them in the microwave—3 mins max!
Can I use green bell peppers?
You can, but they’re more bitter. Red or yellow are sweeter.
