Chicken Parmesan Quinoa Stuffed Peppers
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1 1/2 cups)
- 4 cloves garlic, minced
- 1 cup quinoa, rinsed
- 1 ¼ cups water
- 3 cups shredded cooked chicken breast
- 1 ½ cups lower-sodium marinara sauce
- ⅓ cup grated Parmesan cheese
- ¾ cup sliced fresh basil, divided
- 4 large red bell peppers (about 8 ounces each)
- 2 ounces low-moisture, part-skim mozzarella cheese, shredded (about 1/2 cup)
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