Creamy Chicken and Mushroom Stuffed Peppers
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8
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Calories
350 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken and Mushroom Stuffed Peppers
Description
Creamy Chicken and Mushroom Stuffed Peppers start by softening cut green bell peppers through steaming in the microwave, which tenderizes them for baking. A savory filling is prepared by sautéing onions, celery, and sliced cremini mushrooms until softened, then combining these with a sauce made from butter, flour, milk, chicken stock, and seasonings including thyme and powdered dried mushrooms. This sauce thickens into a creamy base that carries the savory mushroom flavor.
The filling is finished by mixing in shredded cooked chicken, cooked white rice, and shredded Monterey jack cheese for protein, texture, and richness. This creamy, hearty mixture is spooned into the softened pepper halves arranged in a pan and baked until heated through and the cheese is melted and slightly browned.
The dish combines tender bell peppers with a smooth, cheesy, mushroom-flavored filling that includes the bite of chicken and the mild graininess of rice. It serves well as a main dish for a homestyle dinner.
Ingredients
- 5 green bell pepper seeded and cut in half
- 2 tablespoons olive oil
- 3 celery diced, stalks
- 1 onion diced, small
- 2 pounds cremini mushrooms sliced
- 3 tablespoons butter
- 4 tablespoons flour
- 2 cups milk cold
- 2 cups chicken stock
- 1 teaspoon thyme crushed, dried
- 5 teaspoons dried mushrooms ground into a powder, such as oyster or porcini
- ½ teaspoon kosher salt divided
- ½ teaspoon black pepper freshly ground
- 2 cups chicken shredded, cooked
- 2 cups white rice cooked
- 1 ¼ cups Monterey jack cheese or cheddar; shredded
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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