Creamy Chicken and Mushroom Stuffed Peppers

Name: Creamy Chicken and Mushroom Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving
Ingredients: 5 green bell peppers; 2 tablespoons olive oil; 3 stalks celery; 1 small onion; 2 pounds cremini mushrooms; 3 tablespoons butter; 4 tablespoons flour; 2 cups cold milk; 2 cups chicken stock; 1 teaspoon dried thyme; 5 teaspoons dried mushrooms such as oyster or porcini; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 cups cooked chicken; 2 cups cooked white rice; 1 ¼ cups shredded cheese such as Monterey jack or cheddar

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4.3

186 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8
Calories
350 kcal
Course
Main Course
Cuisine
American

Creamy Chicken and Mushroom Stuffed Peppers

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

5 green bell peppers seeded and cut in half
2 tablespoons olive oil
3 stalks celery diced
1 small onion diced
2 pounds cremini mushrooms sliced
3 tablespoons butter
4 tablespoons flour
2 cups cold milk
2 cups chicken stock
1 teaspoon dried thyme crushed
5 teaspoons dried mushrooms such as oyster or porcini ground into a powder
½ teaspoon kosher salt divided
½ teaspoon freshly ground black pepper
2 cups cooked chicken shredded
2 cups cooked white rice
1 ¼ cups shredded cheese such as Monterey jack or cheddar

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Instructions

Preheat oven to 375° F.
Cut the peppers in half and remove the seeds and ribs. Lay the peppers cut side up in a 9 X 13 inch pan with ¼ cup water in the bottom. Lightly sprinkle with kosher salt and microwave the peppers for 8-10 minutes until softened. Drain the water from the pan and set aside.
In a large skillet or dutch oven, sauté onions and celery with 1 tablespoon olive oil and a pinch of kosher salt over medium heat until they begin to soften, about 4-5 minutes. Add the cremini mushrooms and cook for another 5-7 minutes until the mushrooms soften then transfer to a bowl.
In the same dutch oven or skillet, melt the butter over medium heat, scraping bits from bottom of pan if there are any. Whisk in the flour and cook over low heat for 2-3 minutes, stirring constantly so flour taste cooks out and the mixture becomes lightly browned. Add the chicken stock and the milk to the butter and flour mixture, stirring constantly to avoid lumps. Add the thyme, crushing it between your fingers, the ground mushroom powder and season to with the salt and pepper. Bring the mixture to a boil then reduce to medium heat and cook until the sauce thickens and reduces by one third. Add the mushroom mixture back to the pan with the chicken and rice and cook until warmed. Add more milk if the sauce is too thick.
Lightly salt (about ¼ teaspoon) the inside of the stemmed and seeded peppers and place in a microwave safe bowl with ½ cup or so of water, cover and cook for 5 minutes until starting to soften.
Place peppers in a 9 X 12 baking dish, skin side down, and fill pepper cavities with chicken mixture and top each pepper with a small handful of shredded cheese. Add extra filling around the peppers. Cover with foil and bake for 20 minutes or until bubbling and the cheese is melted. Rest for 5 minutes and serve.

Nutrition Information

Show Details

Calories 350kcal (18%) Carbohydrates 29g (10%) Protein 21g (42%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 59mg (20%) Sodium 442mg (18%) Potassium 909mg (26%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 645IU (13%) Vitamin C 61mg (68%) Calcium 202mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 350 kcal

% Daily Value*

Calories	350kcal	18%
Carbohydrates	29g	10%
Protein	21g	42%
Fat	17g	26%
Saturated Fat	8g	40%
Cholesterol	59mg	20%
Sodium	442mg	18%
Potassium	909mg	19%
Fiber	3g	12%
Sugar	9g	18%
Vitamin A	645IU	13%
Vitamin C	61mg	68%
Calcium	202mg	20%
Iron	2mg	11%