Best 4 Chicken Mushroom Stuffed Bell Peppers Recipes

CHICKEN MUSHROOM STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F.
• In 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
• Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
• Season Chicken with salt & pepper to taste.
• Add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
• Sauté uncovered until chicken stock is evaporated/absorbed.
• In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
• Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
• Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
• Return to oven for 3-5 minutes until cheese is melted.
• While peppers are cooking prepare noodles.
• I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
• Prepare according to package directions, drain and toss with remaining olive oil.
• To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
• Enjoy!

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

STUFFED CAULIFLOWER RICE PEPPERS WITH CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place cauliflower florets in a food processor; pulse into rice-sized pieces.
• Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.
• Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
• Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.

CHICKEN-STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.