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.
Ingredients
- 1 lb. chicken breast, about 2 breasts, boiled
- 3 bell peppers, cut in half and remove the seeds and stem
- 1-2 tablespoons olive oil
- 1 medium sweet onion, about 1 cup
- 8 ounces button mushroom, sliced
- ¼ cup white wine
- ¼ cup chicken broth
- 4 slices provolone cheese
- 2 sprigs fresh thyme
- pinch salt
- pinch black pepper
Equipment
- 2 skillets
- 1 pot boil chicken
- 1 baking tray
Instructions
- Preheat the oven to 350 degrees. Slice the peppers in half and remove and seeds or stems. Place them on a baking tray and par bake for 15 minutes. Remove the peppers from the oven and prepare the chicken and mushroom filling.
- Boil a pot of water or chicken broth and add the chicken breasts. Boil for 15-20 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 have a good sear, deglaze the pan with white wine. Remove the fresh thyme sprigs. Be sure to scrape all of the tasty bits off of the bottom of the pan. Next, add the broth. Season with salt and pepper and simmer. Combine the shredded chicken with the mushroom and onion mixture. Once the sauce is reduced and not runny, you can fill the peppers with the chicken mushroom mixture. Top with a slice of provolone and bake for 10-15 minutes or until the cheese is melty.
Nutrition
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