Chicken & Quinoa Stuffed Peppers

• 1 1/3 cups Swanson(R) Unsalted Chicken Stock
• 2/3 cup uncooked quinoa, rinsed
• 1 pound 98% fat-free ground chicken breast or 99% fat-free ground turkey breast
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 (10 ounce) package chopped frozen spinach, thawed and well drained
• 1 (10.5 ounce) can Campbell's(R) Healthy Request(R) Condensed Cream of Mushroom Soup
• 1/3 cup grated Parmesan cheese, divided
• 4 medium red bell peppers, cut in half lengthwise and seeded

1. Set the oven to 350 degrees F.
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.

swanson, quinoa, chicken, clove garlic, onion, frozen spinach, campbells, parmesan cheese, red bell peppers

Taken from www.allrecipes.com/recipe/244702/chicken-quinoa-stuffed-peppers/ (may not work)