Chicken Parmesan Stuffed Peppers Flavorful and Easy

Ingredients

• 4 medium bell peppers (any color)
• 1 lb ground chicken
• 1 cup marinara sauce
• 1 cup cooked quinoa
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• to taste salt and pepper
• for garnish fresh basil leaves

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
3. In a large skillet over medium heat, add the ground chicken and cook until browned, about 5-7 minutes.
4. Stir in the minced garlic, oregano, basil, salt, and pepper; sauté for another minute until fragrant.
5. Add the cooked quinoa and marinara sauce to the skillet, mixing well to combine all ingredients.
6. Remove from heat and stir in half of the mozzarella and Parmesan cheeses until melted and mixed through.
7. Spoon the chicken mixture evenly into each bell pepper, packing it lightly.
8. Place the stuffed peppers upright in a baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top of each pepper.
9. Cover the dish with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
11. Once done, remove from the oven and allow to cool for a few minutes. Garnish with fresh basil leaves before serving.