Chicken Mushroom Stuffed Peppers

Name: Chicken Mushroom Stuffed Peppers
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 4 bell peppers; ice water; ½ cup Rice; 1 cup water; 2 tablespoons oil; 2 tablespoons butter; 1 large onion; 1 cup chopped mushrooms; 2 chicken bouillon cubes; 1 tablespoon brown sugar; 1 tablespoon Worcestershire sauce; 2 cups rotisserie chicken breast; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon pepper; 3 ounces cream cheese; 1 cup provolone cheese; ¼ cup chicken broth

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
4
Calories
658 kcal
Course
Main Course, Dinner
Cuisine
American

Chicken Mushroom Stuffed Peppers

Iris Hanson

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Filled with a cheesy rotisserie chicken mixture and topped with provolone cheese, these Chicken Mushroom Stuffed Peppers are a well-rounded meal in one dish (or should I say pepper)!

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Ingredients

Servings

Peppers

4 bell peppers, any color
ice water, for blanching

Stuffing Mixture

½ cup Rice, uncooked
1 cup water
2 tablespoons oil
2 tablespoons butter
1 large onion, thinly sliced
1 cup chopped mushrooms
2 chicken bouillon cubes, crushed
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 cups rotisserie chicken breast, shredded
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
3 ounces cream cheese, room temperature
1 cup provolone cheese, shredded, divided
¼ cup chicken broth

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Instructions

Preheat oven to 375°F.

Blanching Peppers (Optional, See Notes)

Cut off the tops of the peppers and remove the seeds only.
Fill a large pot with water and bring to a boil.
When the water gets to a boil, put in the peppers and let them cook for 3 minutes. They should be bright green (or red, orange, yellow) after a few minutes.
As the peppers are cooking, fill a large bowl with ice water.
With a slotted spoon or tongs, transfer the peppers into the ice water immediately. This ‘shocking’ will stop the peppers from cooking any longer.
After the peppers have cooled completely, drain them from the ice water and pat them down with a paper towel.
Remove the membranes from the peppers and discard them. Then, place the peppers in a 9x13-inch baking dish while you prepare the stuffing mixture.

Stuffing Mixture

Add oil and butter to a large skillet over medium-low heat. Add, onions, mushrooms, crushed bouillon, brown sugar, and Worcestershire sauce. Cook about 15 minutes, stirring occasionally until onions are soft.
In a medium bowl, mix together chicken, garlic powder, salt, and pepper.
Add chicken mixture to the skillet, stir to combine and cook for another 5 minutes.
Add cream cheese and stir to incorporate.
In the baking dish with the peppers, pour in the chicken broth.
Stuff peppers with the chicken mixture and top with cheese.
Cover with aluminum foil (making sure to tent the foil so the cheese doesn't stick to the foil).
Bake covered for 30 minutes.
Uncover, and bake for 10 more minutes.

Notes

If you don’t have time and are not going to freeze the peppers, you can skip this step. If skipping blanching the peppers, be sure to cut off the tops of the peppers and remove the membranes and seeds before stuffing.