Description

These stuffed peppers combine lean chicken, protein-rich quinoa, and colorful vegetables for a light yet satisfying twist on Chicken Parmesan. Each pepper is under 400 calories, making it an ideal healthy comfort food for weeknight dinners or meal prep.

Ingredients

Scale

1 pound lean ground chicken

1 cup cooked quinoa

6 bell peppers

1 cup tomato sauce

1/2 cup low-fat mozzarella cheese

1 cup chopped spinach

2 garlic cloves minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C).

2. Slice the tops off each bell pepper and remove seeds and membranes.

3. Brush the inside of each pepper with olive oil and place cut-side up in a baking dish.

4. Partially bake the peppers for 10–12 minutes to soften.

5. In a skillet over medium heat, sauté garlic in olive oil until fragrant.

6. Add ground chicken and cook until no longer pink.

7. Stir in chopped spinach, cooked quinoa, half of the tomato sauce, Italian seasoning, salt, and pepper, then simmer for a few minutes.

8. Spoon the chicken and veggie mixture into each pre-baked pepper.

9. Top each pepper with remaining tomato sauce and sprinkle with mozzarella cheese.

10. Cover the baking dish with foil and bake for 25 minutes.

11. Remove foil and bake an additional 10–12 minutes to brown the cheese.

12. Let the peppers cool for five minutes before serving and garnish with fresh parsley.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: main course
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 pepper half
Calories: 380
Sugar: 6
Sodium: 450
Fat: 12
Saturated Fat: 4
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 42
Fiber: 7
Protein: 28
Cholesterol: 60

Keywords: healthy, chicken, stuffed peppers, low calorie, weeknight dinner, meal prep, comfort food, veggie