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Chicken Mushroom Stuffed Bell Peppers Recipe

December 30th, 2012 by alice  Tags: , , , , | Print This Post Print This Post


  1. 2largegreen bell peppers, halved from stem to blossom end and seeded,stem removed.
  2. 1lbboneless skinless chicken breasts, 3/4 to 1 inch dice
  3. 1/2cup dicedonions
  4. 8ouncessliced mushrooms
  5. 4ouncesfat-free cheddar cheese or fat-free monterey jack cheese, shreaded,separated into half(I use Veggie Shreads Soy Cheese)
  6. 4ounceshoney-baked ham or smoked ham, thin sandwich slice
  7. 1mediumtomato, very thin slice,enough to cover each pepper half
  8. 1 (14 1/2 ounce)canreduced-sodium fat-free chicken broth
  9. 3cloves mincedgarlic
  10. salt & pepper
  11. 12ounceswide egg noodles, cooked per package directions.
  12. 1tablespoonolive oil, plus
  13. 2teaspoonsolive oil


  1. Preheat oven to 400 degrees F.
  2. In 11 x 7″ or 9 x 13″ 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 substitue 1 chicken bullion 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!

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