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.
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.
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.
Let stand at room temperature while preheating the oven.
Continue with Step 3.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
