Chicken Parm Cup
I am channeling my Mumma with this recipe. She makes the best Italian food. I want to share with you something yummy but low carb, gluten-free but super tasty.
Active: 15 mins Total: 1 hr Servings: 4
1 tablespoon extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 cup quinoa, rinsed
1 ¼ cups water
3 cups shredded cooked chicken breast
1 ½ cups pasta sauce
⅓ cup grated Parmesan cheese
¾ cup sliced fresh basil, divided
4 large red capsicum
1/2 cup mozzarella cheese, shredded
Preheat oven to 180 degrees Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add quinoa; cook, stirring occasionally, for 30 seconds. Add water; increase heat to high and bring to a boil. Reduce heat to medium; cover and cook for 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Stir in chicken, marinara, Parmesan and 1/2 cup basil.
Trim top 1cm from capsicum; remove seeds and membranes. Arrange the capsicum, cut-sides up and spoon the quinoa mixture evenly into the capsicum halves (about 1 1/4 cups each).
Bake the stuffed capsicum until they are softened, about 15 minutes. Sprinkle evenly with mozzarella. Continue baking until the cheese is melted, 5 to 7 minutes. Sprinkle evenly with the remaining 1/4 cup basil.