Chicken Mushroom Stuffed Peppers are bell peppers stuffed with a cheesy chicken mixture and topped with provolone cheese. If you love the sound of that, you have to try my Chicken Philly Sliders.
Chicken Mushroom Stuffed Peppers
Bell peppers are perfect for filling with meats, sauces, and cheeses for a satisfying and well-rounded meal, all in one. They were named for their bell-like shape and are a mild pepper (even though they are part of the same family as hot chili peppers). A fun fact is that bell peppers are the only peppers in that family of peppers that do not contain capsaicin (the heat causing component in peppers). Bell peppers are also loaded with nutrition, the red peppers being the highest because they have been on the vines the longest. But, they all are good for you which is why this stuffed pepper recipe is not only delicious but nutritious!
Chicken Mushroom Stuffed Peppers Recipe
You can use any color bell pepper for this Chicken Mushroom Stuffed Peppers recipe, but the green peppers will give you a little more bitterness to the taste (which I like). Or, get a variety of colors for a nice display!
Ingredients (full recipe below)
- Bell Peppers
- Long grain white rice
- Chicken bouillon cubes
- Brown sugar
- Worchestershire sauce
- Rotisserie chicken breast
- Garlic powder
- Cream cheese
- Provolone cheese
- Chicken broth
How to Make Chicken Mushroom Stuffed Peppers
Once you have decided on the color of the bell peppers you want to use, it’s time to get them stuffed! First, blanch the peppers. Blanching is a method to cook vegetables so they end up being crisp and bright in color. It also helps them cook more evenly.
How to Blanch Bell Peppers
All it takes to blanch peppers is a pot of salted boiling water and a bowl of ice water nearby. When blanching peppers to stuff, cut off the top and remove the seeds only. When the water gets to a boil, put in the peppers and let them cook for 3 minutes. They should be bright green (or yellow, or red, whatever color peppers you are using) after a few minutes. With a slotted spoon or tongs, transfer the peppers into the ice water immediately. This ‘shocking’ will stop the peppers from cooking any longer. When they have cooled completely, drain them from the ice water and pat the peppers down with a paper towel. Remove the membranes from the peppers and place them in a baking dish, along with the chicken broth, while you prepare the chicken stuffing mixture. If the peppers are a little wobbly, simply slice a little bit off the uneven bottom to help them stand up. (If you don’t have time and are not going to freeze the peppers, you can also make this recipe without blanching the peppers.)
Stuffing the Peppers
To get started, first cook the rice by combining the rice and water, bringing it to a boil, reducing the heat and covering it to let it cook for 10 minutes. The rice will still be slightly firm. While the rice is cooking, preheat the oven to 375°F and prepare the cheesy chicken mixture. In a large skillet, heat the oil and butter over medium-low heat. Add the onions, mushrooms, crushed bouillon, brown sugar, and Worcestershire sauce. Cook for about 15 minutes, or until the onions are tender.
Meanwhile, in a medium bowl, mix together the shredded chicken, garlic powder, salt, and pepper. Add this to the skillet with the onions and mushrooms, cooking for about 5 minutes. Add the cream cheese, stirring it until it is incorporated. Finally, mix in the cooked rice. Fill each hollowed pepper with the chicken mixture, top with provolone cheese, and cover with aluminum foil to bake. Make sure you tent the aluminum foil so it doesn’t stick to all that yummy cheese that tops the peppers! Bake the peppers covered for 30 minutes. Then, remove the aluminum foil to bake another 10 minutes, or until the cheese is hot and bubbly.
Can I Freeze Stuffed Peppers?
Yes! Stuffed Peppers are a great meal that you can make ahead of time and freeze. Once the stuffed peppers have been cooked, let them thaw completely before freezing them. If they are still warm, they will probably end up soggy when they thaw. The easiest way to freeze the peppers is in a freezer-safe casserole dish with the lid on it. If you don’t have a casserole dish, you can double wrap (in plastic wrap) each stuffed pepper individually and put them in freezer-safe bags. Be sure to label and date the bags. The peppers can be frozen for up to a year, but best eaten within 6 months.
When you are ready to heat up the peppers, you can let them thaw in the refrigerator overnight, or simply take them from the freezer directly to the oven. Preheat the oven to 350°F and place the frozen (or thawed) stuffed peppers in the oven. Bake them until they are warm. The bake time will depend if they have been thawed or not.
Looking for More Rotisserie Chicken Recipes?
Chicken Mushroom Stuffed Peppers
Filled with a cheesy rotisserie chicken mixture and topped with provolone cheese, these Chicken Mushroom Stuffed Peppers are a well-rounded meal in one dish (or should I say pepper)!
- 4 green bell peppers, membrane and seeds removed
- 1/2 cup rice, uncooked
- 1 cup water
- 2 tablespoons oil
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 1 cup chopped mushrooms
- 2 chicken bouillon cubes, crushed
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 cups rotisserie chicken breast, shredded
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 ounces cream cheese, room temperature
- 1 cup Provolone Cheese, shredded
- ¼ cup chicken broth
Preheat oven to 375°F.
Add oil and butter to a large skillet over medium-low heat. Add, onions, mushrooms, crushed bouillon, brown sugar, and Worcestershire sauce. Cook about 15 minutes, stirring occasionally until onions are soft.
In a medium bowl, mix together chicken, garlic powder, salt, and pepper.
Add chicken mixture to the skillet, stir to combine and cook for another 5 minutes.
Add cream cheese and stir to incorporate.
Cut off the tops of the peppers (or slice in half, removing the membranes and seeds).
In a 9x13-inch baking dish, place the hollowed peppers with the chicken broth.
Stuff peppers with the chicken mixture and top with cheese.
Cover with aluminum foil (making sure to tent the foil so the cheese doesn't stick to the foil).
Bake covered for 30 minutes.
Uncover, and bake for 10 more minutes.