Chicken Mushroom Stuffed Bell Peppers Recipe

Name: Chicken Mushroom Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large green bell peppers, halved from stem to blossom end and seeded, stem removed; 1 lb boneless skinless chicken breast, 3/4 to 1 inch dice; 1/2 cup diced onion; 8 ounces sliced mushrooms; 4 ounces fat-free cheddar cheese (I use Veggie Shreds Soy Cheese) or 4 ounces fat-free monterey jack cheese, shredded, separated into half (I use Veggie Shreds Soy Cheese); 4 ounces honey-baked ham or 4 ounces smoked ham, thin sandwich slice; 1 medium tomatoes, very thin slice, enough to cover each pepper half; 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth; 3 minced garlic cloves; salt & pepper; 12 ounces wide egg noodles, cooked per package directions; 1 tablespoon olive oil, plus; 2 teaspoons olive oil

Servings: persons

2 large green bell peppers, halved from stem to blossom end and seeded, stem removed
1 lb boneless skinless chicken breast, 3/4 to 1 inch dice
1/2 cup diced onion
8 ounces sliced mushrooms
4 ounces fat-free cheddar cheese (I use Veggie Shreds Soy Cheese) or 4 ounces fat-free monterey jack cheese, shredded, separated into half (I use Veggie Shreds Soy Cheese)
4 ounces honey-baked ham or 4 ounces smoked ham, thin sandwich slice
1 medium tomatoes, very thin slice, enough to cover each pepper half
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
3 minced garlic cloves
salt & pepper
12 ounces wide egg noodles, cooked per package directions
1 tablespoon olive oil, plus
2 teaspoons olive oil

1
Preheat oven to 400u00b0F.
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, saute 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
6
Saute uncovered until chicken stock is evaporated/absorbed.
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
Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
9
Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
10
Return to oven for 3-5 minutes until cheese is melted.
11
While peppers are cooking prepare noodles.
12
I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
13
Prepare according to package directions, drain and toss with remaining olive oil.
14
To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
15
Enjoy!

955

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large green bell peppers, halved from stem to blossom end and seeded, stem removed, 1 lb boneless skinless chicken breast, 3/4 to 1 inch dice, 1/2 cup diced onion, 8 ounces sliced mushrooms, and more.

Yes, Chicken Mushroom Stuffed Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Mushroom Stuffed Bell Peppers

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