Creamy Chicken and Mushroom Stuffed Bell Peppers

There’s something magical about a cozy evening spent in the kitchen, especially when it involves making Creamy Chicken and Mushroom Stuffed Bell Peppers. I vividly remember the first time I made this dish. It was one of those brisk fall evenings when the air was crisp, and I craved something warm and comforting. As I walked through the local farmers market, the vibrant colors of the bell peppers caught my eye. I knew right then that I had to create a dish that showcased their beauty and flavor. Little did I know, this would become a family favorite!

Cooking has always been a family affair in our home. The kitchen buzzed with laughter as I invited my loved ones to help chop and mix the ingredients. The aroma of sautéed onions and cremini mushrooms filled the room, enticing everyone to gather around. We eagerly anticipated the moment when those beautiful, stuffed peppers would emerge from the oven, golden and bubbly. And when they did, the first bite was pure bliss – creamy, savory, and hearty, all wrapped in the vibrant flesh of the bell pepper.

Every time I prepare Creamy Chicken and Mushroom Stuffed Bell Peppers, I’m reminded of those cherished moments around the dinner table, sharing stories and savoring every spoonful. This dish isn’t just about the flavors; it’s about the love and warmth that fills the room. It’s perfect for family gatherings or a cozy weeknight dinner. So, let’s dive into this delightful recipe that wraps comfort food in a colorful, healthy package!

Ingredients to Make Creamy Chicken and Mushroom Stuffed Bell Peppers

The ingredients in this recipe come together beautifully, creating a dish that’s not only hearty but also nourishing. The star of the show, the bell peppers, provide a sweet and slightly tangy contrast to the creamy filling. Each ingredient plays a vital role, from the savory chicken to the earthy mushrooms, making for a delightful combination.

• 5 green bell peppers, seeded and cut in half
• 2 tablespoons olive oil
• 3 stalks celery, diced
• 1 small onion, diced
• 2 pounds cremini mushrooms, sliced
• 3 tablespoons butter
• 4 tablespoons flour
• 2 cups cold milk
• 2 cups chicken stock
• 1 teaspoon dried thyme, crushed
• 5 teaspoons dried mushrooms such as oyster or porcini, ground into a powder
• ½ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper
• 2 cups cooked chicken, shredded
• 2 cups cooked white rice
• 1 ¼ cups shredded cheese such as Monterey jack or cheddar

Instructions for Creamy Chicken and Mushroom Stuffed Bell Peppers

Making Creamy Chicken and Mushroom Stuffed Bell Peppers is a delightful process that fills your kitchen with amazing aromas. Follow these steps for a dish that’s sure to impress!

1. Preheat your oven to 375° F. This initial step sets the stage for baking the peppers to perfection.
2. Cut the bell peppers in half and remove the seeds and ribs. Place them cut side up in a 9 X 13 inch pan with a ¼ cup of water at the bottom. Sprinkle lightly with kosher salt and microwave the peppers for 8 to 10 minutes until softened. Drain the water from the pan and set the peppers aside.
3. In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and celery with a pinch of kosher salt. Sauté until they begin to soften, about 4 to 5 minutes.
4. Add the sliced cremini mushrooms to the skillet and cook for another 5 to 7 minutes until they soften. Once cooked, transfer the mixture to a bowl.
5. In the same skillet or dutch oven, melt butter over medium heat. Be sure to scrape any bits from the bottom of the pan to incorporate that delicious flavor. Next, whisk in the flour and cook over low heat for 2 to 3 minutes while stirring constantly.
6. Gradually add in the chicken stock and cold milk to the butter and flour mixture. Stir constantly to avoid any lumps forming. As the mixture heats, add in the dried thyme and ground mushroom powder, seasoning with salt and pepper to your taste.
7. Bring the sauce to a boil, then reduce to medium heat. Allow it to cook until it thickens and reduces by one third. This may take around 5 to 7 minutes.
8. Once the sauce has thickened, add the sautéed mushroom mixture back into the pot along with the shredded chicken and cooked white rice. Mix well and cook until warmed through. If the sauce is too thick, you can add more milk.
9. Lightly salt the insides of the prepared peppers (about ¼ teaspoon for each) and place them in a microwave-safe bowl with about ½ cup of water. Cover and cook for 5 minutes, allowing them to soften slightly further.
10. Now, place the peppers in a 9 X 12 baking dish, cut side down, and fill the cavities with the chicken mixture. Top each pepper generously with a handful of shredded cheese. Pour any remaining filling around the peppers. Cover the baking dish with foil and bake for 20 minutes, or until bubbling and the cheese is melted. Let the dish rest for 5 minutes before serving.

Change It Up

If you’re looking to mix things up with your Creamy Chicken and Mushroom Stuffed Bell Peppers, here are some great ideas!

• Add Spice: Want to kick it up a notch? Add some chopped jalapeños or crushed red pepper flakes to the filling for a spicy twist.
• Vegetarian Option: For a meatless version, substitute the chicken with black beans or quinoa and add extra veggies for a hearty filling.
• Different Cheeses: Experiment with flavors by using feta or goat cheese mixed into the filling instead of traditional cheddar.
• Different Peppers: While green bell peppers are classic, try using red, yellow, or even orange bell peppers for a sweeter flavor and colorful presentation.
• Top it Off: Before serving, drizzle some balsamic glaze for an added layer of flavor that complements the creaminess.
• Meal Prep: Make a batch of these stuffed peppers ahead of time and freeze before baking. You can simply thaw and bake when ready to eat!

Best Served With

When you’re ready to enjoy your Creamy Chicken and Mushroom Stuffed Bell Peppers, consider these delicious pairings that enhance the meal.

• Fresh Salad: A light side salad with mixed greens, cherry tomatoes, and a simple vinaigrette offers a refreshing contrast to the rich flavors of the peppers.
• Garlic Bread: For a comforting addition, serve with warm garlic bread, perfect for soaking up the creamy goodness.
• Rice or Quinoa: While the peppers are filling on their own, a side of rice or quinoa can round out the meal beautifully.
• Wine Pairing: For a special occasion, pair with a light white wine to complement the flavors without overwhelming them.
• Occasional Delight: These stuffed peppers make a wonderful dish for family gatherings, cozy dinners, or meal prep for the week ahead.
• Seasonal Touch: Incorporate seasonal veggies or a splash of citrus to give a fresh twist, especially in spring or summer.

FAQ

Conclusion

The Creamy Chicken and Mushroom Stuffed Bell Peppers are truly a delightful meal that brings together comforting flavors in a beautiful way. Each bite is a reminder of the warmth of home-cooked meals and the joy of sharing food with loved ones. I encourage you to try making this dish yourself; it’s not only satisfying but also a wonderful way to create lasting memories around the dinner table.

Creamy Chicken and Mushroom Stuffed Bell Peppers

The ultimate comfort food, Creamy Chicken and Mushroom Stuffed Bell Peppers marry the savory flavors of chicken and mushrooms with the vibrant sweetness of bell peppers. This easy weeknight dinner is creamy, satisfying, and perfect for family gatherings. Make it tonight!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 5 pieces green bell peppers seeded and cut in half
• 2 tablespoons olive oil
• 3 stalks celery diced
• 1 small onion diced
• 2 pounds cremini mushrooms sliced
• 3 tablespoons butter
• 4 tablespoons flour
• 2 cups cold milk
• 2 cups chicken stock
• 1 teaspoon dried thyme crushed
• 5 teaspoons dried mushrooms such as oyster or porcini, ground into a powder
• ½ teaspoon kosher salt divided
• ½ teaspoon freshly ground black pepper
• 2 cups cooked chicken shredded
• 2 cups cooked white rice
• 1 ¼ cups shredded cheese such as Monterey jack or cheddar

Equipment

• Large Pot
• Cutting Board
• Skillet
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 375° F. This initial step sets the stage for baking the peppers to perfection.
2. Cut the bell peppers in half and remove the seeds and ribs. Place them cut side up in a 9 X 13 inch pan with a ¼ cup of water at the bottom. Sprinkle lightly with kosher salt and microwave the peppers for 8 to 10 minutes until softened. Drain the water from the pan and set the peppers aside.
3. In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and celery with a pinch of kosher salt. Sauté until they begin to soften, about 4 to 5 minutes.
4. Add the sliced cremini mushrooms to the skillet and cook for another 5 to 7 minutes until they soften. Once cooked, transfer the mixture to a bowl.
5. In the same skillet or dutch oven, melt butter over medium heat. Be sure to scrape any bits from the bottom of the pan to incorporate that delicious flavor. Next, whisk in the flour and cook over low heat for 2 to 3 minutes while stirring constantly.
6. Gradually add in the chicken stock and cold milk to the butter and flour mixture. Stir constantly to avoid any lumps forming. As the mixture heats, add in the dried thyme and ground mushroom powder, seasoning with salt and pepper to your taste.
7. Bring the sauce to a boil, then reduce to medium heat. Allow it to cook until it thickens and reduces by one third. This may take around 5 to 7 minutes.
8. Once the sauce has thickened, add the sautéed mushroom mixture back into the pot along with the shredded chicken and cooked white rice. Mix well and cook until warmed through. If the sauce is too thick, you can add more milk.
9. Lightly salt the insides of the prepared peppers (about ¼ teaspoon for each) and place them in a microwave-safe bowl with about ½ cup of water. Cover and cook for 5 minutes, allowing them to soften slightly further.
10. Now, place the peppers in a 9 X 12 baking dish, cut side down, and fill the cavities with the chicken mixture. Top each pepper generously with a handful of shredded cheese. Pour any remaining filling around the peppers. Cover the baking dish with foil and bake for 20 minutes, or until bubbling and the cheese is melted. Let the dish rest for 5 minutes before serving.

Notes

• Ensure Even Cooking: When microwaving the peppers, check them halfway through to ensure they are softening evenly. Rotate them if necessary.
• Thickening the Sauce: If your sauce isn't thickening as desired, let it simmer longer while stirring frequently to avoid burning.
• Cheese Choices: Feel free to experiment with different types of cheese. A blend of mozzarella and cheddar can add a delightful flavor.
• Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days.
• Reheating: To reheat, cover them with foil and heat in the oven at 350° F until warmed through.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.