Dinner

Ground Chicken and Quinoa Stuffed Bell Peppers is for Dinner.

Ground Chicken and Quinoa Stuffed Bell Peppers takes 34 minutes to prepare.

Ground Chicken and Quinoa Stuffed Bell Peppers takes 35 minutes to cook.

Ground Chicken and Quinoa Stuffed Bell Peppers makes 6 servings.

The ingredients for Ground Chicken and Quinoa Stuffed Bell Peppers are:

1 cup quinoa
2 cups low sodium chicken broth (or vegetable broth)
2 tbl olive oil
4 garlic cloves, minced
6 large red bell peppers
1 medium onion, finely chopped
1 lb ground chicken
1/4 cup worcestershire sauce
1 14.5 oz can diced tomatoes
6 oz tomato paste
1/2 cup shredded 4 Italian cheese (reduced fat)

Here is how you make Ground Chicken and Quinoa Stuffed Bell Peppers:

Prepare quinoa with chicken broth. set asidePreheat oven to 350 degrees.Cover baking dish with aluminum foil and spray with cooking spray.Cut off tops of peppers. Remove stem, seeds and ribs. Chop tops of peppers and set aside.Cook garlic in olive oil in large saucepan over medium high heat until fragrant. Add chopped onions and peppers and cook until soft ( 2-3 minutes). Add ground chicken, worcestershire sauce, salt and pepper (to taste) and saute until the meat is browned.Add tomatoes and tomato paste. Stir carefully to combine. Cook until most of the liquid is absorbed.Turn off the heat and move the pan off the burners.Thoroughly stir the prepared quinoa into the meat mixture.Fill each pepper with the mixture and pack as tightly as possible.Roast peppers in preheated oven for 30 minutes. Top each pepper with cheese and cook five minutes more, or until cheese is melted and browned.Serving Size: One stuffed bell pepper Number of Servings: 6Recipe submitted by SparkPeople user MARGIPOO102.

The nutritional information for Ground Chicken and Quinoa Stuffed Bell Peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 385.2

• Total Fat: 16.2 g
• Cholesterol: 66.7 mg
• Sodium: 481.4 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 7.0 g
• Protein: 23.6 g