Chicken stuffed peppers

By Nadine B. and Jenna O. from Holy Cross Academy, Fredericksburg, VA.


Main Dish

Sweet red peppers stuffed with chicken and quinoa and baked in tomato basil sauce.

Nutrition Facts

Serving size: 1 pepper

From Fat28%%
From Saturated Fat5%%
From Sugar14%%


Ingredient 6 servings 50 servings
Onion, small diced.75 cup6 cups
garlic, minced1 tsp3 Tbs
whole peeled tomatoes28 oz.2 no.10 cans/13 lb.
basil, fresh leaves1/4 cup2 cups
red peppers, medium6 each50 each
quinoa, raw rinsed1 cup2 qt.
chicken breast, ground12 oz.6.25 lb.
carrots, 1/4in. dice1.5 cup3 qt.
celery, 1/4in. dice1 cup2 qt.
parsley,fresh chopped1 Tbs.1/2 cup
olive oil1 Tbs.1/2 cup
salt1/2 tsp.4 tsp.

  1. Prepare tomato sauce in advance. Saute onions in olive oil untill transparent. Add 1/2 cup of the carrots (1qt for large recipe) Add garlic. Add tomatoes and basil. Simmer for 30 minutes. Puree. Cool.

  2. Cut tops off peppers and clean seeds from inside.

  3. In a large bowl mix quinoa, chicken, diced carrots and celery, parsley and salt.

  4. Fill mixture into peppers.

  5. Pour tomato sauce into a baking dish (hotel pan) and set peppers into sauce. Cover with plastic wrap and then foil. It is important to seal well so the quinoa can be steamed in the sauce and juices from the vegetables.

  6. Bake at 350 degrees for about 45 minutes or untill internal temperature is 165 degrees and quinoa is tender.

  7. Serve with sauce.