These delicious cheese-topped stuffed red peppers get flavor, texture and fiber goodness from a tasty combination of quinoa, spinach and creamy mushroom soup.


  1. Set the oven to 350F.
  2. Heat the stock and quinoa in a 1-quart saucepan over high heat to a boil.  Reduce the heat to low.  Cover and cook for 13 minutes or until the quinoa is tender.
  3. Cook the chicken, garlic and onion in a 12-inch nonstick skillet over medium-high heat until the chicken is cooked through, stirring often to separate meat.  Stir in the spinach, soup, quinoa and 3 tablespoons cheese.
  4. Place the pepper halves into a 11x8x2-inch baking dish. Spoon the chicken mixture into the pepper halves.
  5. Bake for 30 minutes or until hot.  Sprinkle with the remaining cheese.
  6. Bake for 5 minutes or until the cheese is melted


Recipe courtesy of Campbell’s.

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