Savory Chicken Mushroom Stuffed Peppers
A delightful dish that combines the earthy flavors of mushrooms with tender chicken, all encased within colorful bell peppers.
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Bell Peppers
- 4 large Bell Peppers A mix of colors like red, yellow, and green.
Filling Ingredients
- 1 lb Ground Chicken Lean ground chicken for the filling.
- 8 oz Mushrooms Finely chopped, such as cremini or button mushrooms.
- 1 medium Onion Chopped finely.
- 3 cloves Garlic Minced.
- 1 cup Cooked Rice Preferably white or brown.
- 1 cup Cheese Shredded mozzarella or cheddar cheese.
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Italian Seasoning
- 2 tbsp Olive Oil For sautéing the vegetables.
Garnish
- 1 handful Fresh Parsley Chopped for garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by slicing the tops off and removing the seeds. Rinse and pat dry.
- In a skillet, heat olive oil over medium heat. Sauté onions for 3-4 minutes until translucent.
- Add minced garlic and cook for 1 minute.
- Add chopped mushrooms and sauté for 5-7 minutes until golden brown.
- Push mushrooms to the side, add ground chicken, and cook until no longer pink.
- Mix in cooked rice, salt, pepper, and Italian seasoning. Cook for another 2-3 minutes.
- Remove from heat and fold in half of the shredded cheese.
- Fill each bell pepper with the chicken mixture and place in a baking dish.
- Top with remaining cheese and cover with foil. Bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly.
- Let cool for a few minutes, garnish with parsley, and serve warm.
Notes
Customize with different vegetables, spices, or proteins as desired.