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Home » Chicken » Philly Style Mushroom Asiago Chicken Stuffed Peppers

Philly Style Mushroom Asiago Chicken Stuffed Peppers

September 20, 2014 by Judith Hannemann

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Philly Style Mushroom Asiago Chicken Stuffed Peppers | bakeatmidnite.com | #mushroomasiagochicken #stuffedpeppers
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!

 

Philly Style Mushroom Asiago Chicken Stuffed Peppers | bakeatmidnite.com | #mushroomasiagochicken #stuffedpeppers
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.

Philly Style Mushroom Asiago Chicken Stuffed Peppers | bakeatmidnite.com | #mushroomasiagochicken #stuffedpeppers
Gooey cheese–perfect!

You can’t top that!

 

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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!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Chicken, Everyday Meals
Cuisine: American
Keyword: Asiago, chicken, mushrooom, philly style, stuffed peppers
Servings: 4
Calories: 451kcal
Author: Judith Hannemann

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

Serving: 1person | Calories: 451kcal | Carbohydrates: 17g | Protein: 13g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 720mg | Potassium: 505mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1060IU | Vitamin C: 54mg | Calcium: 130mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!



Philly Style Mushroom Asiago Chicken Stuffed Peppers | bakeatmidnite.com | #mushroomasiagochicken #stuffedpeppers
Philly Style Mushroom Asiago Chicken Stuffed Peppers

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Chicken, Everyday Meals Tagged With: mushroom asiago chicken, philly cheesesteak stuffed peppers, stuffed peppers

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Reader Interactions

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Comments

  1. John Perry says

    February 6, 2016 at 10:05 pm

    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

      February 6, 2016 at 10:25 pm

      Thanks for catching that John. It should be “pepper” and must’ve happened when I put the recipe in the new app.

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