• Preheat oven to 375°F.

Blanching Peppers (Optional, See Notes)

• Cut off the tops of the peppers and remove the seeds only.
• Fill a large pot with water and bring to a boil.
• When the water gets to a boil, put in the peppers and let them cook for 3 minutes. They should be bright green (or red, orange, yellow) after a few minutes.
• As the peppers are cooking, fill a large bowl with ice water.
• With a slotted spoon or tongs, transfer the peppers into the ice water immediately. This ‘shocking’ will stop the peppers from cooking any longer.
• After the peppers have cooled completely, drain them from the ice water and pat them down with a paper towel.
• Remove the membranes from the peppers and discard them. Then, place the peppers in a 9x13-inch baking dish while you prepare the stuffing mixture.

Stuffing Mixture

• 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.
• In the baking dish with the peppers, pour in 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.