Philly Style Mushroom Asiago Chicken Stuffed Peppers

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!

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.

Gooey cheese–perfect!

You can’t top that!

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Philly Style Mushroom Asiago Chicken Stuffed Peppers

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings: 4

Author: Judith Hannemann

Ingredients

• 2 large green bell peppers
• Seasoned flour
• 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 tbs olive oil
• 1 tbs 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

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Philly Style Mushroom Asiago Chicken Stuffed Peppers

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