These shredded chicken and mushroom stuffed peppers are light, healthy and delicious. Easy to make, these stuffed peppers come together in under 40 minutes. Perfect for a quick weeknight dinner or a tasty leftover lunch the next day. You can feel good knowing you are serving your family a healthy, nutrient dense meal.

About this recipe

For this stuffed peppers recipe, I boiled the chicken breasts so they would be easy to shred. Typically, the chicken breasts will need about 15 minutes to cook through. However, you will always want to check and make sure that the internal temperature is 165 degrees Fahrenheit. Once the chicken has rested for 10 minutes, begin shredding it using two forks.

When serving this dish you can serve it with white or brown rice. You can also serve it with cauliflower rice for a lower carb option. Both ways will taste delicious. Seeing how this recipe is loaded with protein, you will feel full and satisfied any way you go. These stuffed peppers are guaranteed to be a family favorite.


Store any leftovers in an airtight container in the refrigerator for three- four days. To reheat the peppers, simply microwave them in a microwave safe dish until they are heated through. Looking for more delicious chicken recipes? Try my juicy grilled chicken platter or my broccoli cheddar chicken burgers.

Shredded Chicken and Mushroom Stuffed Peppers

Shredded Chicken and Mushroom Stuffed Peppers

These shredded chicken and mushroom stuffed peppers are light, healthy and delicious. Easy to make, these stuffed peppers come together in under 40 minutes.
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  • 1 lb. chicken breast, about 2 breasts
  • 3 bell peppers, cut in half and remove the seeds. you'll have 6 halves.
  • 1 tablespoon olive oil or butter
  • 1 medium sweet onion, about 1 cup
  • 8 ounces button mushroom
  • ¼ cup white wine
  • ¼ cup chicken broth
  • 4 slices provolone cheese
  • 2 sprigs fresh thyme
  • pinch salt
  • pinch black pepper


  • 2 skillets
  • baking tray


  • Boil a pot of water and add the chicken breasts. Boil for 15 minutes or until the chicken is cooked through. You'll want the internal temperature to hit 165 degrees Fahrenheit.
    Remove the chicken from the water and once it cools, use two forks to shred it. Set the shredded chicken aside.
  • In a large skillet, add 1 tablespoon of olive oil over medium heat. Add mushrooms, diced onion and thyme into the pan. Let the mushrooms and onions brown.
    Once they get a good brown color, deglaze the pan with white wine and chicken broth. Be sure to scrape all of the tasty bits off of the bottom of the pan. Season with salt and pepper and simmer until the liquid is almost all evaporated. Set aside.
  • Take the shredded chicken and combine it with the mushroom and onion mixture. Turn off the heat, and stir well.
  • Slice your peppers in half and take out all of the seeds. Grab a baking tray and gently spray it with cooking spray. Place the pepper halves on the tray and broil for 3 minutes or until the skin gets a little crispy.
    Next, you will generously fill the peppers with the chicken mushroom mixture. Top with a slice of provolone and broil for 4-5 minutes or until the cheese gets lightly brown.
  • Serve over a bed of rice or cauliflower rice. ENJOY!


Serving: 1serving, Calories: 409kcal, Carbohydrates: 19g, Protein: 43g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 488mg, Potassium: 1251mg, Fiber: 4g, Sugar: 12g, Vitamin A: 4027IU, Vitamin C: 163mg, Calcium: 237mg, Iron: 2mg
Shredded Chicken and Mushroom Stuffed Peppers