Creamy Mushroom & stuffed peppers recipe

Ingredients:

  • 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

Instructions:

  1. Preheat over to 375 degrees F
  2. Cut the peppers in half and remove seeds and ribs
  3. Lay peppers cut side up in a 9 x 13 inch pan with 1/4 cup water in the bottom
  4. lightly sprinkle with kosher salt and microwave the peppers for 8-10 minutes until softened 
  5. Drain the water from the pan and set aside
  6. 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 
  7. Add the cremini mushrooms and cook for another 5-7 minutes until the mushrooms soften, then transfer to a bowl
  8. In the same skillet, melt the butter over medium heat, scraping bits from the bottom of pan if there are any.
  9. 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. 
  10. 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
  11. 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. 
  12. 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
  13. 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

Published by WonderWoman & Fit

You can assume I have a love for fitness & a love for Wonderwoman -- both assumptions are correct. I am an ACSM certified personal trainer of 7+ years -- I currently reside in Ohio and live a simplistic life at the age of 29. If I am not lifting, I am eating, sleeping, traveling, exploring, or movie watching. I recently moved during a pandemic, now I am focused on self care (self love), building a business of my own in personal training, becoming a professional blogger, starting a podcast and doing things that make me happy! I am a sister, daughter, and loyal friend --- I love everyone's dog and I am on a mission to pet as many dogs as possible everywhere I go! LOL. My mission is to talk health (physical/mental), design programming, motivational speak, learn, grow, prosper, build others and make as many people smile as possible because I want nothing more than to be the change I seek in the world.

5 thoughts on “Creamy Mushroom & stuffed peppers recipe

    1. 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

      Like

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