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Chicken Mushroom Stuffed Bell Peppers Recipe

Chicken Mushroom Stuffed Bell Peppers
Servings: 4

I've been wanting chicken stuffed peppers but can't eat acidic stuff right now (limited tomato). This is quick, light, super easy and tastes great. I think it could be a great make ahead bake later but haven't tried to do it yet, as I just thought this one up today! I really hope you like it as much as we did!

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Chicken Mushroom Stuffed Bell Peppers. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Chicken Mushroom Stuffed Bell Peppers in your home. Then, follow these steps below to serve Chicken Mushroom Stuffed Bell Peppers for your family or friends.

Ingredients

  • 1 green bell peppers

  • 1/2 boneless skinless chicken breast

  • 8 fat-free cheddar cheese

  • 4 fat-free monterey jack cheese

  • 4 smoked ham

  • 1 tomatoes

  • 1 minced garlic cloves

  • 3, NA, 12 olive oil

  • 1 olive oil

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Chicken Mushroom Stuffed Bell Peppers in your home by yourself.

Directions: How to Make Chicken Mushroom Stuffed Bell Peppers

  1. Preheat oven to 400°F.

  2. 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.

  3. Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.

  4. Season Chicken with salt & pepper to taste.

  5. Add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.

  6. 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.

  7. Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.

  8. Remove foil baste each pepper with stock in pan, then cover with remaining cheese.

  9. Return to oven for 3-5 minutes until cheese is melted.

  10. While peppers are cooking prepare noodles.

  11. 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.

  12. To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.

  13. Enjoy!

So that brings us to the end of this special Chicken Mushroom Stuffed Bell Peppers recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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