Philly Style Mushroom Asiago Chicken Stuffed Peppers
If you like my famous Mushroom Asiago Chicken, you’ll LOVE these stuffed peppers!
Servings: 4
Calories: 451kcal
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