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| Philly Style Mushroom Asiago Chicken Stuffed Peppers |
If you like my famous Mushroom Asiago Chicken, you’ll LOVE these stuffed peppers!
Last week I saw a Philly Cheesesteak version of stuffed peppers. Frankly, I was going to do something like that, but of course, it’s not uncommon (and I was too cheap to buy deli roast beef LOL)
Anyway, I decided to jazz up and hack my already popular chicken dish to make it into a stuffed pepper filling.
The big debate here was whether I was going to use mozzarella or a good aged provolone to top it off. The mozzrella won because I basically love to snack on a great provolone so I saved it for that purpose. However, use provolone in place of mozzarella if you want. Even fontina would be nice!
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| A complete and utterly delicious meal |
I did make the chicken a little different. First I cut it into strips like you’d do for a stir fry, and I did want onions added to this–just to make it something like a Philly Cheesesteak. I also used less cream for the sauce because I wasn’t serving it with a pasta–just by itself. And do use heavy cream. That way there is no need to reduce the sauce. This isn’t a diet dish by any means so I wouldn’t bother.
I blanched the pepper halves because this was fully cooked and I only wanted to melt the cheese. Be very careful that the peppers don’t get limp. I did mine in the water for about 5 minutes. That made them sort of crisp-tender. The combination was delightful–a little crunch in the pepper that holds it shape plus the wonderful full-bodied flavor of the chicken, topped off with some nice gooey cheese.
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| Gooey cheese–perfect! |
You can’t top that!
Philly Style Mushroom Asiago Chicken Stuffed Peppers
Ingredients
- 2 large green bell peppers
- 1 large boneless skinless chicken breast
- 1 medium onion sliced
- 8 oz sliced fresh mushrooms
- 1 clove garlic minced
- 4 sprigs fresh thyme -OR- 1/4 tsp dehydrated
- 1 cup dry white wine -OR- water
- 1 envelope Swanson Flavor Boost chicken -OR- 1 chicken stock cube
- 1/4 cup shredded asiago cheese
- 3/4 cup heavy cream
- 4 thick slices mozzarella
- 3 tbsp olive oil
- 1 tbsp butter
SEASONED FLOUR
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Instructions
- Cut peppers in half through stem; remove seeds and veins.
- Bring about 4 quarts of water to a boil. Add pepper halves and boil for 5-7 minutes. This blanches the peppers, but the peppers should not get soft. Remove and drain. Set aside to cool.
- Slice chicken breast into 1/4-inch slices. Dredge in seasoned flour.
- Heat a large skillet over medium-high heat. Add oil and butter (it’s OK if the butter browns–it adds flavor). Add the chicken and brown.
- Add the mushrooms, onions, garlic and thyme. Saute for 5 minutes.
- Add the stock packet (or cube) and the wine (or water). Stir; reduce heat to low, cover and cook for 10 minutes.
- Add the cream and the shredded asiago cheese, stir until cheese is melted.
- Spoon chicken mixture into pepper halves. Top with mozzarella slices.
- Heat broiler to HI heat.
- Place peppers on baking sheet and broil until cheese is melted, bubbly and begins to brown.
- Serve immediately.
- Serves 4
Nutrition
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| Philly Style Mushroom Asiago Chicken Stuffed Peppers |
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John Perry says
Your recipe for “seasoned flour” contains 1/2teaspoon of Salt and ends with another 1/4 teaspoon of Salt.
Is something missing or is the 1/4 teaspoon of Salt added at the end?
Judith Hanneman says
Thanks for catching that John. It should be “pepper” and must’ve happened when I put the recipe in the new app.