Chicken mushroom bell pepper recipe - Main course

Author: Steven Puleio  

Baked Chicken and Peppers recipe with boneless chicken breasts or thighs, sauteed peppers, onion and mushrooms baked under blanket of cheese. For a dish that's good enough for company, serve chicken and mushrooms over wilted spinach.

Creamy Chicken and Mushroom Stuffed Peppers

Creamy Chicken and Mushroom Stuffed Peppers
Green bell peppers stuffed with chicken, rice, mushrooms, and a creamy mushroom-infused sauce make a weeknight dinner everyone in the family craves.
Provided by: Heidi
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
  • 5 green bell peppers (seeded and cut in half)
  • 2 tablespoons olive oil
  • 3 stalks celery (diced)
  • 1 small onion (diced)
  • 2 pounds cremini mushrooms (sliced)
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups cold milk
  • 2 cups chicken stock
  • 1 teaspoon dried thyme (crushed)
  • 5 teaspoons dried mushrooms such as oyster or porcini (ground into a powder)
  • 1/2 teaspoon kosher salt (divided)
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups cooked chicken (shredded)
  • 2 cups cooked white rice
  • 1 ¼ cups shredded cheese such as Monterey jack or cheddar
Nutrition:
  • Calories: 350 kcal
  • Carbohydrate: 29 g
  • Protein: 21 g
  • Fat: 17 g
  • Saturated Fat: 8 g
  • Cholesterol: 59 mg
  • Sodium: 442 mg
  • Fiber: 3 g
  • Sugar: 9 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 375° F.
  2. Cut the peppers in half and remove the seeds and ribs. Lay the 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.
  3. In a large skillet or dutch oven, sauté onions and celery with 1 tablespoon 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.
  4. In the same dutch oven or skillet, melt the butter over medium heat, scraping bits from 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 the 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 to with the salt and pepper. Bring the mixture to a boil then reduce to medium heat and cook until the sauce thickens and reduces by one third. 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.
  5. Lightly salt (about 1/4 teaspoon) the inside of the stemmed and seeded peppers and place in a microwave safe bowl with ½ cup or so of water, cover and cook for 5 minutes until starting to soften.
  6. Place peppers in a 9 X 12 baking dish, skin side down, and fill pepper cavities with chicken mixture and top each pepper with a small handful of shredded cheese. 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.
Notes: Baked Creamy Chicken with Mushroom and Bell, A delicious and healthy dinner recipe , Chicken baked together with Mushrooms , Bell Pepper and Onion!Some of my other videos:Dinner Recipes : …

Baked Creamy Chicken with Mushroom and Bell

A delicious and healthy dinner recipe , Chicken baked together with Mushrooms , Bell Pepper and Onion!Some of my other videos:Dinner Recipes : …

Skillet Chicken with Mushrooms and Peppers

Skillet Chicken with Mushrooms and Peppers
Skillet Chicken with Mushrooms and Peppers is made in one skillet with garlic, white wine, and dried herbs. It makes a quick, easy, and healthy dinner!
Provided by: Maryea Flaherty | Happy Healthy Mama
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 1 pound thin-cut boneless skinless chicken breasts
  • 4 tablespoons avocado oil, divided
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 red pepper, veins and seeds removed and sliced
  • 1 yellow pepper, veins and seeds removed and sliced
  • 8 ounces sliced white mushroom
  • 1 teaspoon minced garlic.
  • 1/2 cup dry white wine
Nutrition:
  • Serving Size: 1/4 of recipe
  • Calories: 297 calories
  • Sugar: 1.2 grams
  • Fat: 17.4 grams
  • Saturated Fat: 2.3 grams
  • Carbohydrate: 5.8 grams
  • Fiber: 1.3 grams
  • Protein: 27.9 grams
How to cook:
  1. Coat the chicken breasts with 1 tablespoon of the oil. In a small bowl, combine the rosemary, thyme, oregano, salt, and pepper. Coat the chicken breasts with the herb mixture on all sides.
  2. In a large skillet, heat 1 1/2 tablespoons of the oil over medium high heat. Sear the chicken breasts 4 minutes on each side.
  3. Remove the chicken from a pan, and place it on a plate. Cover it to keep it warm.
  4. Add the remaining 1 1/2 tablespoons of oil to the skillet. Add the garlic, mushrooms and peppers to the pan and sprinkle with a pinch of salt and pepper, then sauté for 5 minutes.
  5. Add the white white and scrape up any brown bits from the bottom of the pan.
  6. Add the chicken back to the pan and simmer an additional 5-10 minutes, turning the chicken once during the cooking time, until the internal temperature of the chicken reaches 165 degrees and the veggies are soft.
Notes: 10 Best Chicken Bell Peppers Onions, green bell pepper, sliced, mushrooms, soy sauce, olive oil, broccoli and 2 more Beef Sandwich with Green Peppers and Mushroom Madeleine Cocina ground beef, green bell pepper, …

Creamy Peppered Chicken and Mushrooms

Creamy Peppered Chicken and Mushrooms
Worcestershire Ground Black Pepper Blend adds the perfect flavor blend to this creamy chicken recipe. For a dish that's good enough for company, serve chicken and mushrooms over wilted spinach.
Provided by: McCormick
Total time: 27 minutes
Cook time: 12 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,
Number of ingredients: 8
Ingredients:
  • 2 tbsps olive oil
  • 1 pound boneless skinless chicken breasts cut into thin strips
  • 1 cup thinly sliced onion
  • 1 package (8 ounces) mushrooms, sliced
  • 1 1/2 tsp McCormick® Worcestershire Ground Black Pepper Blend
  • 1 tsp McCormick® Garlic Salt
  • 1/2 tsp McCormick® Perfect Pinch® Italian Seasoning
  • 1/2 cup heavy cream
Nutrition:
  • Calories: 329 Calories
How to cook:
  1. step 1
  2. Heat oil in large nonstick skillet on medium-high heat. Add chicken, onion and mushrooms. Sprinkle with 1 teaspoon of the Worcestershire Pepper, garlic salt and Italian seasoning. Cook and stir 5 to 7 minutes or until chicken is lightly browned.
  3. step 2
  4. Stir in cream and remaining 1/2 teaspoon Worcestershire Pepper; bring to boil. Reduce heat to low; simmer 3 minutes or until chicken is cooked through and sauce is slightly thickened.
Notes: Baked Chicken and Peppers, Instructions Preheat oven to 425 degrees F. If using breasts cut in half lengthwise. In a large baking dish, add chicken, garlic, salt and pepper. Mix well to coat evenly and spread in a …

Baked Chicken and Peppers

Baked Chicken and Peppers
Baked Chicken and Peppers recipe with boneless chicken breasts or thighs, sauteed peppers, onion and mushrooms baked under blanket of cheese.
Provided by: Olena Osipov
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American Ukrainian
Number of ingredients: 10
Ingredients:
  • 3 lbs chicken breasts or thighs (boneless & skinless)
  • 1 large garlic clove (grated)
  • 1/2 tsp salt
  • Ground black pepper (to taste)
  • 1 medium onion (finely chopped)
  • 10 brown mushrooms or 2 portobellos (chopped)
  • 2 large bell peppers (chopped)
  • 1 tbsp coconut or avocado oil
  • 1 cup sharp cheese like cheddar, marble, Gouda or Gruyere (shredded)
  • 3 tbsp parsley (finely chopped (optional))
Nutrition:
  • Calories: 382 kcal
  • Sugar: 3 g
  • Sodium: 578 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Carbohydrate: 6 g
  • Fiber: 1 g
  • Protein: 54 g
  • Cholesterol: 165 mg
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 425 degrees F. If using breasts cut in half lengthwise.
  2. In a large baking dish, add chicken, garlic, salt and pepper. Mix well to coat evenly and spread in a single layer. Cover and bake for 20-25 minutes. Chicken is cooked when pale and surrounded by clear juices.
  3. In the meanwhile, preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add onion and saute for a few minutes, stirring occasionally. Add mushrooms and saute for a few more minutes, stirring occasionally. Add bell peppers and saute for 5 more minutes, stirring.
  4. Remove chicken from the oven and turn broiler on High. Separate chicken a bit from each other and top each piece with vegetables (sprinkle around too) and top with cheese. Broil for 5 minutes or until cheese is melted.
  5. Serve chicken hot with its juices over rice, quinoa or zucchini noodles. This chicken and peppers dish tastes cold amazing too!
Notes: Chicken & Mushroom Stir Fry, Remove the chicken from pan and set aside. Clean the remaining crust from the pan, drizzle 1 tablespoon of oil, add onion slices and dry chillies …
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