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    You are in: Home / Recipes / Chicken Mushroom Stuffed Bell Peppers Recipe
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    Chicken Mushroom Stuffed Bell Peppers

    Chicken Mushroom Stuffed Bell Peppers. Photo by Greffete

    1/1 Photo of Chicken Mushroom Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Greffete's Note:

    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!

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 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. 3
      Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
    4. 4
      Season Chicken with salt & pepper to taste.
    5. 5
      Add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
    6. 6
      Sauté uncovered until chicken stock is evaporated/absorbed.
    7. 7
      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.
    8. 8
      Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
    9. 9
      Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
    10. 10
      Return to oven for 3-5 minutes until cheese is melted.
    11. 11
      While peppers are cooking prepare noodles.
    12. 12
      I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
    13. 13
      Prepare according to package directions, drain and toss with remaining olive oil.
    14. 14
      To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
    15. 15

    Ratings & Reviews:

    • on August 29, 2009


      my husband and I liked this very much! i diced the mushrooms and chicken smaller than the recipe suggests because my peppers were smaller.

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    • on April 13, 2005


      I wish I could be more generous with my review of this recipe. It was ok, but I found it needed something that I couldn't put my finger on. Also I think the filling could benefit from a smaller dice to both the chicken and the mushrooms for both visual appeal and ease of stuffing the peppers.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2004


      These are fabulous!! Here are the changes I made (due to what I had on hand) I used meunster cheese, bacon instead of ham, and chicken bullion (sp?) instead of broth. I followed the instructions for making them to the letter. I found it took rather longer than I thought to simmer the liquid off the veggies, but the flavor of it was just amazing. This is added to my Tome of Things to Cook Often. — Update Sept 15 2004: Tried this again tonight but this time followed the ingredients except again the bullion (which I still don't know how to spell) and once again a treat. Thanks again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Mushroom Stuffed Bell Peppers

    Serving Size: 1 (424 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 591.0
    Calories from Fat 103
    Total Fat 11.4 g
    Saturated Fat 2.4 g
    Cholesterol 140.7 mg
    Sodium 532.8 mg
    Total Carbohydrate 74.3 g
    Dietary Fiber 5.4 g
    Sugars 9.0 g
    Protein 47.7 g

    The following items or measurements are not included:

    honey-baked ham

    reduced-sodium fat-free chicken broth

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