Chicken Mushroom Stuffed Bell Peppers Recipes

Steps:

• Preheat oven to 400°F.
• 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.
• Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
• Season Chicken with salt & pepper to taste.
• Add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
• 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.
• Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
• Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
• Return to oven for 3-5 minutes until cheese is melted.
• While peppers are cooking prepare noodles.
• 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.
• To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
• Enjoy!

Steps:

• MELT margarine or butter in a large saucepan over medium heat.
• Add celery and cook about 5 minutes or till tender.
• STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
• Stir in chicken; heat through.
• Stir in rice; remove from heat.
• TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
• Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
• Divide chicken mixture among the pepper halves.
• Sprinkle with lemon-pepper seasoning.
• Cover and refrigerate up to 24 hours.
• TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.
• Top with cheese and pimiento.
• Bake, uncovered, about 5 minutes more or till cheese is just melted.
• *NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place cauliflower florets in a food processor; pulse into rice-sized pieces.
• Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.
• Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
• Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.

Steps:

• Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds.
• Place peppers in boiling water, boil 5 minutes, drain, set aside.
• Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.
• Add garlic and gingerroot; stir fry 30 seconds.
• Add carrots and green onions; stir fry 2 minutes more.
• Remove from heat.
• Add chicken and remaining ingredients, stirring well.
• Spoon 3/4 cup mixture into each reserved pepper.
• Top with reserved pepper slices.
• Arrange peppers, cut side up, in a 10 x 6 x 2" baking dish.
• Cover and bake 350 degrees for 30 minutes or until thoroughly heated.

Steps:

• Cut peppers in half vertically, scoop out seeds and parboil or steam until they soften.
• Mix the shredded chicken, black beans and rice.
• Coat the bottom of a baking pan with a thin layer of Enchilada sauce and arrange the peppers in the bottom.
• Fill the peppers with the chicken, rice, bean mixture.
• Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with a generous amount of cheese.
• Bake in the oven at 350 until heated through, usually 25-30 minutes if you're making them fresh and the rice, chicken etc are still warm from cooking.
• Pour any remaining Enchilada Sauce over the cooked peppers once finished.

Steps:

• Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
• In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
• Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
• Bake for 25 minutes, or until golden brown.
• Arrange the bell peppers, cut-side up, on the greased baking sheet.
• Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
• Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
• Serve immediately.
• Enjoy!

Steps:

• Poach the chicken breasts in the chicken broth. Remove the chicken when cooked through and let cool until cool enough to handle.
• Shred the chicken with two forks or give it a whirl in the food processor. (I used my food processor and really liked the texture it gave the filling.).
• In a large bowl, combine the shredded chicken, cream cheese, half of the monterey jack and cheddar, jalapenos, green chiles, cumin, salt and pepper, corn, and salsa. Stir to combine well.
• Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds as best you can. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese and the panko crumbs.
• Bake on a parchment lined baking sheet for 25-30 minutes in a 350 degree oven. The peppers should be fairly tender and the filling heated through.
• Read more at http://www.bunsinmyoven.com/2011/07/25/chicken-cream-cheese-stuffed-peppers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
• Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
• Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
• Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
• Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
• Bake peppers in the preheated oven until slightly tender, about 10 minutes.
• Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat; cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers; sprinkle with Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 7 minutes.
• Heat 1 teaspoon oil and 1 teaspoon butter in skillet; Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.