Chicken Mushroom Stuffed Bell Peppers
Elevate your weeknight dinner game with these hearty and flavorful Chicken Mushroom Stuffed Bell Peppers! Vibrant bell peppers provide the perfect edible vessel, brimming with a savory filling of tender shredded chicken, sautéed mushrooms, and aromatic onions and garlic, all brought together with rich tomato sauce and zesty Italian seasoning. Topped with a golden blanket of melted mozzarella cheese, these stuffed peppers are baked to perfection, offering a wholesome, low-carb meal that's as satisfying as it is nutritious. Ready in under an hour, this recipe is perfect for busy nights and can be customized with your favorite garnishes, like fresh parsley for a burst of color and flavor. Ideal for family dinners or meal prep, these stuffed peppers are a crowd-pleasing combination of comfort and sophistication.
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Recipe Information
Ingredients
- 4 pieces bell peppers (any color)
- 2 tablespoons olive oil
- 2 cups chicken breast, cooked and shredded
- 1 cup white mushrooms, diced
- 1 medium onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 cup tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly grease a baking dish and arrange the bell peppers upright in the dish.
Heat olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté until fragrant, about 2-3 minutes.
Add the diced mushrooms to the skillet and cook for 4-5 minutes until they release moisture and soften.
Stir in the shredded cooked chicken, tomato sauce, Italian seasoning, salt, and ground black pepper. Mix well and cook for another 2-3 minutes until the filling is heated through.
Spoon the chicken and mushroom mixture into the hollowed-out bell peppers, packing it tightly.
Top each stuffed pepper with a generous amount of shredded mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is golden and bubbly.
Remove the stuffed peppers from the oven and let them rest for 5 minutes. Garnish with freshly chopped parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.4 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 263 mg | 20% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
