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Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped (about 1 1/2 cups)
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4 cloves garlic, minced
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1 cup quinoa, rinsed
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1 ¼ cups water
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3 cups shredded cooked chicken breast
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1 ½ cups lower-sodium marinara sauce
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⅓ cup grated Parmesan cheese
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¾ cup sliced fresh basil, divided
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4 large red bell peppers (about 8 ounces each)
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2 ounces low-moisture, part-skim mozzarella cheese, shredded (about 1/2 cup)
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).
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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
Nutrition Facts (per serving)
| 559 | Calories |
| 18g | Fat |
| 49g | Carbs |
| 48g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Serving Size 1 stuffed bell pepper |
|
|
Calories 559 |
|
| % Daily Value * | |
|
Total Carbohydrate 49g |
18% |
|
Dietary Fiber 8g |
30% |
|
Total Sugars 13g |
|
|
Protein 48g |
95% |
|
Total Fat 18g |
24% |
|
Saturated Fat 5g |
25% |
|
Cholesterol 104mg |
35% |
|
Vitamin A 5915IU |
118% |
|
Vitamin C 218mg |
243% |
|
Folate 173mcg |
43% |
|
Sodium 522mg |
23% |
|
Calcium 245mg |
19% |
|
Iron 5mg |
29% |
|
Magnesium 149mg |
36% |
|
Potassium 969mg |
21% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.