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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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Ingredients

  • 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

Equipment

  • 2 skillets
  • baking tray

Instructions 

  • 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!

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