Stuffed Bell Peppers with Chicken and Mushrooms

This delightful recipe combines the rich flavors of bell peppers, chicken, and mushrooms to create a hearty dish that's perfect for any meal. Served as a savory main course, these stuffed peppers are filled with sautéed onions, seasoned chicken, and a medley of mushrooms, all topped with melted cheese and fresh dill. This dish not only satisfies your taste buds but also offers a nutritious and balanced meal. It’s simple to prepare and makes for a great family dinner option. Whether you bake them in the oven or grill them outside, these stuffed peppers are sure to impress. The mixture of ingredients gives a depth of flavor that is both comforting and inviting. Enjoy them with a side of your choice or as a stand-alone dish to savor the full experience. Let’s dive into this flavorful recipe and explore the array of tantalizing tastes it has to offer.

Ingredients

Main Ingredients:

• 2 bell peppers
• 300 g mushrooms (chanterelles, porcini, or champignons)
• 100 g chicken breast
• 100 g onions
• 50 g grated cheese
• Fresh dill

Spices and Sauces:

• Salt to taste

Preparation Time

Total Time: 50 minutes

Step-by-Step Instruction

1. Preheat your oven to 180 degrees Celsius.
2. Prepare the Peppers: Slice the bell peppers lengthwise and clean out the seeds, creating two halves ready for stuffing.
3. Cook the Chicken: Sauté the chicken breast in a pan until fully cooked, then let it cool and finely chop.
4. Sauté the Vegetables: In the same pan, add finely chopped onions and mushrooms, cooking until they are soft and slightly browned.
5. Combine Ingredients: Mix the sautéed onions and mushrooms with the cooked chicken in a large bowl.
6. Season the Mixture: Add salt, fresh dill, and grated cheese to the bowl, stirring until everything is well-combined.
7. Stuff the Peppers: Carefully fill each half of the bell peppers with the chicken and mushroom mixture.
8. Prepare Baking Dish: Line a baking dish with parchment paper and lightly drizzle with olive oil.
9. Bake the Peppers: Place the stuffed peppers in the prepared dish and bake in the oven for about 30 minutes. Adjust the time if you have larger peppers.
10. Alternative Grilling Method: For a grilled version, wrap each pepper half in foil and grill until the peppers are tender and cooked through.
11. Remove from Heat: After baking, carefully take the peppers out of the oven or grill and allow them to cool for a few minutes.
12. Serve: These stuffed peppers can be served hot, offering a wonderful aroma and savory delight.
13. Leftovers: Any leftovers can be stored in an airtight container in the refrigerator for up to two days.
14. Reheating: Reheat leftovers in a preheated oven or microwave until warm.

Tips

• Cheese Variety: Try using mozzarella or cheddar for a different taste profile.
• Mushroom Options: Feel free to experiment with different types of mushrooms such as shiitake or button.
• Herbs: Add a mix of herbs like thyme or parsley for more aromatics.
• Vegetarian Option: Replace chicken with cooked quinoa or lentils for a vegetarian version.

Nutritions

• Calories: Approximately 250 per serving
• Protein: 15 g
• Fats: 12 g
• Carbs: 20 g

Variations

• Spicy Peppers: Add chili flakes or jalapeños for a spicy kick.
• Vegan: Use vegan cheese and replace chicken with tofu.
• Seafood Twist: Substitute chicken with prawns or crab meat for a seafood version.

Serving Suggestions

• Serve with a fresh green salad or steamed vegetables.
• Pair with a side of garlic bread or rice for a more filling meal.

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