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)!
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.
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.