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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)!

Course Dinner, Main Course
Cuisine American
Keyword Cheesy Beef Stuffed Peppers, Chicken Mushroom Stuffed Peppers, Stuffed Peppers
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 658 kcal
Author Amanda Rettke--iamhomesteader.com


  • 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


  1. Preheat oven to 375°F.

  2. 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.

  3. In a medium bowl, mix together chicken, garlic powder, salt, and pepper.
  4. Add chicken mixture to the skillet, stir to combine and cook for another 5 minutes.
  5. Add cream cheese and stir to incorporate.
  6. Cut off the tops of the peppers (or slice in half, removing the membranes and seeds).

  7. In a 9x13-inch baking dish, place the hollowed peppers with the chicken broth.

  8. Stuff peppers with the chicken mixture and top with cheese.

  9. Cover with aluminum foil (making sure to tent the foil so the cheese doesn't stick to the foil).

  10. Bake covered for 30 minutes.

  11. Uncover, and bake for 10 more minutes.