- 5 green bell peppers seeded and cut in half ( I don’t like green peppers too much, so I would use red, yellow or orange)
- 2 tablespoons of olive oil (or if you have a preferred cooking oil)
- 3 stalks of celery diced (I would skip this part due to not being a fan of celery)
- 1 small onion diced (you choose what kind of onion)
- 2 pound of cremini mushrooms sliced ( I have never tried these kind of mushrooms)
- 3 tablespoons of butter
- 4 tablespoons of flour
- 2 cups of cold milk
- 2 cups of chicken stock
- 1 teaspoon of dried thyme crushed
- 5 teaspoons of dried mushrooms (she recommended oyster or porcini ground into powder)
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of ground black pepper
- 2 cups of cooked chicken shredded
- 2 cups of cooked white rice
- 1 1/4 cups shredded cheese, cheddar or Monterey jack
- Preheat over to 375 degrees F
- Cut the peppers in half and remove seeds and ribs
- Lay peppers cut side up in a 9 x 13 inch pan with 1/4 cup water in the bottom
- lightly sprinkle with kosher salt and microwave the peppers for 8-10 minutes until softened
- Drain the water from the pan and set aside
- In a large skillet, saute onions and celery with 1 tablespoon of olive oil and a pinch of kosher salt over medium heat until they begin to soften, about 4-5 minutes
- Add the cremini mushrooms and cook for another 5-7 minutes until the mushrooms soften, then transfer to a bowl
- In the same skillet, melt the butter over medium heat, scraping bits from the bottom of pan if there are any.
- Whisk in the flour and cook over low heat for 2-3 minutes, stirring constantly so flour taste cooks out and the mixture becomes lightly browned.
- Add the chicken stock and milk to the butter and flour mixture stirring constantly to avoid lumps. Add the thyme, crushing it between your fingers, the ground mushroom powder, and season with the salt pepper
- Bring the mixture to a boil the reduce the to medium heat and cook until the sauce thickens and reduces by 1/3, Add the mushroom mixture back to the pan with the chicken and rice and cook until warmed. Add more milk if the sauce is too thick.
- Lightly salt the inside of the stemmed and seeded peppers and place in a microwave safe bowl with 1/2 cup of water, cover and cook for 5 minutes until starting to soften
- Place peppers in a 9 x 12 baking dish, skin side down and fill the pepper cavities with chicken mixture and top each pepper with a small handful of cheese and add extra filling around the peppers. Cover with foil and bake for 20 minutes or until bubbling and the cheese is melted. Rest for 5 minutes, and serve
Found this recipe on pinterest and decided to give it a share on the blog. I have never had stuffed peppers, but I can only imagine this particular recipe being delicious, if you want to follow the creator of this recipe, click Here
5 thoughts on “Creamy Mushroom & stuffed peppers recipe”
Did it come out okay. I vegan / vegeterian so would have too figure something out. I never managed to do a dish with stuffed pepper that i liked. I like pepper but stuffed never seems to work
What is it about stuffed peppers you aren’t a fan of? I find mine came out decent but probably not as well as hers sadly, lol It was my first time, so I think it will take some getting used to and possibly changing what I prefer inside my pepper
I want to try again .. but i guess i have done the pepper tastes bland . Stuffing okay but the pepper is a bit.blah..
Do you think another seasoning would work better?
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