4 bell peppers, tops cut off, seeds removed (we like to use a combination of red and orange for variety)
Instructions
Bring the chicken stock and quinoa to a boil over high heat in a saucepan. Reduce heat to low, cover, and cook for about 15 minutes or until the quinoa is tender. Remove from heat and set aside.
In a frying pan, cook the ground chicken, diced onion, and minced garlic until the chicken is cooked thoroughly.
Add cream of mushroom soup to the meat mixture and heat for about 5 minutes, just to blend the flavors. Remove from heat.
Add cooked quinoa to the meat mixture and stir to blend thoroughly.
Add ¾ cup of the parmesan cheese to the mixture and stir until melted.
Stuff the peppers with the mixture and place in a glass baking dish upright.
Bake in 350ºF preheated oven for 35 minutes.
Remove from oven, sprinkle with remaining cheese, enjoy!
Recipe by SoFabFood at https://sofabfood.com/chicken-quinoa-stuffed-bell-peppers/