There’s something incredibly comforting about finding a recipe that marries ease and flavor so perfectly, and these Chicken and Mushroom Stuffed Bell Peppers do just that. As the warm aroma of sautéed mushrooms and garlic fills my kitchen, I’m reminded of cozy family dinners spent gathered around the table, sharing stories and laughter. This dish not only captures those delightful moments but also transforms simple ingredients into a hearty meal that’ll please everyone—no culinary degree required!
Imagine crispy bell peppers cradling a creamy filling of shredded chicken and earthy mushrooms, all topped with gooey melted cheese. It’s a vibrant, colorful feast that looks just as good as it tastes. Whether you’re winding down after a long day or looking to impress friends at your next gathering, this recipe is your ultimate solution—a showstopper that comes together in under an hour. Join me in bringing this deliciousness from your kitchen to the table, where love and home-cooked goodness await!
Why will you love Chicken and Mushroom Stuffed Bell Peppers?
Comforting, Homey Flavor: These stuffed peppers are packed with a creamy mixture that showcases the rich taste of mushrooms and tender chicken, sure to warm your heart.
Vibrant Presentation: The bright colors of green bell peppers filled to the brim with a savory filling make for a visually stunning dish that impresses at any table setting.
Quick and Easy: With a total time of just 50 minutes, you can enjoy this delicious meal with minimal effort, making it perfect for busy weekdays or weekend gatherings.
Family-Friendly: Loved by both kids and adults, this dish is a fantastic way to sneak in some veggies while enjoying a hearty meal.
Versatile Experience: Feel free to customize the filling with your favorite proteins or grains to make it your own—check out my other chicken recipes for more inspiration!
Chicken and Mushroom Stuffed Bell Peppers Ingredients
• Ready to create a hearty masterpiece? Here’s everything you need!
For the Peppers
- 5 green bell peppers – these colorful cups provide the perfect vessel for your creamy filling.
For the Filling
- 2 tablespoons olive oil – a little fat for sautéing adds flavor and tenderness.
- 3 stalks celery – adds a delightful crunch and fresh taste to the mix.
- 1 small onion – for that aromatic base that brings everything together.
- 2 pounds cremini mushrooms – earthy and rich, they elevate this chicken and mushroom stuffed bell peppers dish.
- 3 tablespoons butter – for a luscious, creamy texture that melds the filling perfectly.
- 4 tablespoons flour – helps to thicken your creamy filling and provides structure.
- 2 cups cold milk – for a smooth and velvety sauce; whole milk works best for richness.
- 2 cups chicken stock – enriches the filling with a savory depth of flavor.
- 1 teaspoon dried thyme – infuses a lovely herbal aroma into the filling.
- 5 teaspoons dried mushrooms (such as oyster or porcini) – ground to a powder, adding a deep umami flavor.
- ½ teaspoon kosher salt, divided – enhances flavors, ensuring every bite is savory.
- ½ teaspoon freshly ground black pepper – adds warmth and a hint of spice.
- 2 cups cooked chicken – shredded, it makes for a hearty protein-packed base.
- 2 cups cooked white rice – serves as a filling and comforting carbohydrate in your mixture.
- 1 ¼ cups shredded cheese – such as Monterey jack or cheddar, for that gooey topping you’ll love!
Enjoy crafting these Chicken and Mushroom Stuffed Bell Peppers, where every bite bursts with warmth and flavor!
How to Make Chicken and Mushroom Stuffed Bell Peppers
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Preheat your oven to 375°F. This is the perfect temperature to ensure your stuffed peppers bake evenly and become deliciously bubbling.
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Prepare the Peppers: Cut the green bell peppers in half and remove the seeds and ribs. Arrange them cut side up in a 9 X 13 inch pan with ¼ cup of water at the bottom, lightly sprinkling with kosher salt. Microwave for 8-10 minutes until softened, then drain and set aside.
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Sauté Veggies: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and celery with a pinch of kosher salt, cooking for about 4-5 minutes until they begin to soften. Stir in the cremini mushrooms, cooking for another 5-7 minutes until tender, then transfer everything to a bowl.
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Make the Sauce: In the same pot, melt 3 tablespoons of butter over medium heat, scraping up bits from the bottom of the pan. Whisk in 4 tablespoons of flour and cook for 2-3 minutes, stirring constantly until it becomes lightly browned.
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Combine Liquids: Gradually add the chicken stock and cold milk to the butter-flour mixture while stirring continuously to avoid lumps. Add the thyme, ground mushroom powder, and season with ½ teaspoon salt and black pepper. Bring to a boil, then reduce the heat to medium and let it thicken until it reduces by one third.
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Mix Filling: Return the sautéed mushroom mixture to the pot along with the shredded chicken and cooked rice. Stir until warmed through, adjusting the thickness of the sauce with more milk if needed.
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Prep for Baking: Lightly salt the insides of your peppers. Place them in a microwave-safe bowl with ½ cup of water, cover, and cook for 5 minutes until they start to soften.
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Fill and Bake: Arrange the peppers skin side down in a 9 X 12 baking dish. Fill each pepper cavity with the creamy chicken and mushroom mixture, topping with a handful of shredded cheese. Surround the peppers with any extra filling, cover with foil, and bake for 20 minutes or until bubbling and the cheese is melted. Allow to rest for 5 minutes before serving.
Optional: Garnish with fresh herbs for a pop of color and flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken and Mushroom Stuffed Bell Peppers
Fridge: Store leftover stuffed peppers in an airtight container for up to 3 days. To reheat, simply place in the microwave or oven until heated through.
Freezer: For longer storage, freeze the cooked peppers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat frozen chicken and mushroom stuffed bell peppers, bake at 350°F for about 25-30 minutes, or until heated all the way through. Add a splash of chicken stock if they seem dry.
Freshness Tip: Layer parchment paper between the peppers when freezing to prevent sticking and retain that creamy filling texture!
Chicken and Mushroom Stuffed Bell Peppers Variations
Feel free to let your creativity shine by mixing up these tasty options to personalize your dish!
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Vegetable-Loaded: Add finely chopped spinach or zucchini to the filling for extra nutrients and vibrant color. This not only enhances the health factor but also makes the dish even more visually appealing.
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Spicy Twist: Incorporate diced jalapeños or a dash of hot sauce into the filling for a kick of heat. The subtle spice will awaken your taste buds and add a fun surprise!
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Quinoa Base: Swap the white rice for cooked quinoa for a nutritious, protein-packed alternative. Its nutty flavor complements the dish beautifully while adding a slightly chewy texture.
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Italian Style: Add Italian seasoning, such as oregano and basil, into the filling for a flavor-rich herbaceous twist. This transforms your stuffed peppers into a delightful Italian-inspired meal that’s sure to impress.
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Cheese Variations: Experiment with different cheeses like feta or blue cheese for a bold flavor hit. The unique tastes of these cheeses will elevate your dish and create a luscious mouthfeel.
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Grains Galore: Replace chicken with shredded rotisserie or smoked turkey for a different twist on protein. The smokiness will impart a new depth of flavor to your stuffed peppers.
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Nutty Crunch: Incorporate toasted pine nuts or walnuts into your filling mixture for a satisfying crunch and added richness. This adds a delightful texture contrast that enhances each bite.
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Mexican Flair: Blend in black beans and corn with a sprinkle of taco seasoning for a zesty Mexican-inspired variation. This fun take on stuffed peppers will bring vibrant flavors to your table!
What to Serve with Chicken and Mushroom Stuffed Peppers?
There’s nothing quite like creating a delightful dining experience that beautifully complements your main dish and makes mealtime truly special.
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Garlic Bread: The warm, buttery crispness of garlic bread provides the perfect contrast to the creamy filling of the peppers, inviting all the flavors to mingle harmoniously.
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Crunchy Side Salad: A fresh, crunchy salad with mixed greens, tomatoes, and a tangy vinaigrette adds a refreshing brightness, balancing the richness of the stuffed peppers.
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Roasted Vegetables: Seasonal roasted veggies like zucchini, carrots, and asparagus bring a touch of sweetness and earthiness to your meal, while enhancing the vibrant colors on the plate.
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Creamy Polenta: Soft, buttery polenta serves as a wonderful base that absorbs the flavors of the filling, providing a luscious, comforting addition to each bite.
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Herb Rice Pilaf: Fluffy herb-infused rice pilaf elevates the dish further with fragrant spices, offering a tasty, aromatic companion to the creamy stuffed peppers.
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Red Wine: A glass of smooth red wine, such as a Pinot Noir, enhances the earthiness of the mushrooms and elevates your dinner experience, making every bite even more enjoyable.
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Chocolate Mousse: Finish off the meal with a rich, velvety chocolate mousse. Its decadence creates a delightful contrast to the savory stuffed peppers, making for a beautifully balanced ending.
Expert Tips for Chicken and Mushroom Stuffed Bell Peppers
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Choose Fresh Peppers: Select firm, brightly colored bell peppers for the best flavor and texture. Avoid any with soft spots or blemishes.
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Don’t Overcook Filling: Ensure the chicken and mushroom filling is warmed through but not overcooked, as it’ll continue to cook while baking inside the peppers.
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Prevent Soggy Peppers: Microwaving the peppers before baking helps eliminate excess moisture. Drain any water thoroughly to keep your Chicken and Mushroom Stuffed Bell Peppers from becoming soggy.
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Customize Your Cheese: Try mixing different types of cheese for a unique flavor blend. Mozzarella, gouda, or a zesty pepper jack can offer delightful twists!
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Extra Flavor Boost: Consider adding fresh herbs like parsley or basil to the filling for an extra layer of freshness. This technique enhances the overall flavor profile of your Chicken and Mushroom Stuffed Bell Peppers.
Make Ahead Options
These Chicken and Mushroom Stuffed Peppers are a fantastic meal prep option that can save you valuable time during busy weeks! You can prepare the filling up to 3 days in advance; simply sauté the vegetables and make the creamy sauce, then combine everything and refrigerate it in an airtight container. You can also pre-cook the bell peppers in the microwave for up to 24 hours before filling them. When you’re ready to serve, just fill the softened peppers with the chilled mixture, top with cheese, and bake as directed. This way, you’ll enjoy delicious, homemade stuffed peppers with minimal effort, just as comforting and flavorful as if they were freshly made!
Chicken and Mushroom Stuffed Bell Peppers Recipe FAQs
What type of bell peppers should I use?
Absolutely! Fresh, firm green bell peppers are ideal for this recipe as they provide the perfect texture and flavor. Look for ones without blemishes or soft spots to ensure they hold up during cooking.
How should I store leftover stuffed peppers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave or oven until warmed through.
Can I freeze Chicken and Mushroom Stuffed Bell Peppers?
Very! To freeze, allow the cooked stuffed peppers to cool completely. Place them in a freezer-safe container, separating layers with parchment paper to prevent sticking. They can be stored for up to 3 months. When you’re ready to eat, thaw them overnight in the fridge and reheat in the oven at 350°F for about 25-30 minutes.
What should I do if my filling is too thick?
If the filling becomes too thick, it can be adjusted easily! Just add a splash of chicken stock or milk while stirring to reach your desired consistency. This will help maintain the creamy texture that makes these stuffed peppers so delightful.
Can I customize the filling for dietary restrictions?
Absolutely! These Chicken and Mushroom Stuffed Bell Peppers are versatile. If you have dietary restrictions, feel free to substitute the chicken with cooked lentils or extra veggies for a tasty vegetarian option. Just ensure any alternative aligns with your specific dietary needs.
Savor Creamy Chicken and Mushroom Stuffed Bell Peppers Tonight
Ingredients
Equipment
Method
- Preheat your oven to 375°F.
- Cut the green bell peppers in half and remove the seeds and ribs. Arrange them cut side up in a 9 X 13 inch pan with ¼ cup of water at the bottom and lightly sprinkle with kosher salt. Microwave for 8-10 minutes until softened, then drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and celery with a pinch of kosher salt, cooking for about 4-5 minutes until they begin to soften. Stir in the cremini mushrooms, cooking for another 5-7 minutes until tender, then transfer everything to a bowl.
- In the same pot, melt 3 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour and cook for 2-3 minutes, stirring constantly until it becomes lightly browned.
- Gradually add the chicken stock and cold milk to the butter-flour mixture while stirring continuously to avoid lumps. Add the thyme, mushroom powder, and season with ½ teaspoon salt and black pepper. Bring to a boil, then reduce the heat to medium and let it thicken until it reduces by one third.
- Return the sautéed mushroom mixture to the pot along with the shredded chicken and cooked rice. Stir until warmed through, adjusting the thickness of the sauce with more milk if needed.
- Lightly salt the insides of your peppers. Place them in a microwave-safe bowl with ½ cup of water, cover, and cook for 5 minutes until they start to soften.
- Arrange the peppers skin side down in a baking dish. Fill each pepper cavity with the chicken and mushroom mixture, topping with shredded cheese. Surround the peppers with any extra filling, cover with foil, and bake for 20 minutes or until bubbling and cheese is melted. Allow to rest for 5 minutes before serving.
