Chicken Stuffed Peppers

So that day we had chicken stuffed peppers with our bulgur pilaf and they were OH-SO-GOOD. I personally don’t like traditional eastern type of stuffed peppers because they are mostly filled with rice therefore they are really dense. Here is my version of stuffed peppers that I made for the first time, I’m thinking of more diverse ingredients to use next time I’m making these babies!

Stuffed peppers with bulgur pilaf

We loved the bubbly mozzarella on top and juicy chicken inside the pepper, such a great combination in total.

Yields 4

Chicken Stuffed Peppers

10 minPrep Time

35 minCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 4 bell peppers
  • 1 tbsp olive oil
  • 1 chicken breast, skin and bone removed, cut into small cubes (leftover cooked or rotisserie chicken will be fine too)
  • 1 golden onion, chopped
  • 1/2 lb mushrooms, sliced
  • 1/2 cup corn (canned, boiled, leftovers are all fine)
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Wash and empty the bell peppers, put the on a baking sheet covered with aluminum foil
  2. Heat the oil in a pan
  3. Add onions and let them cook until they are light and translucent
  4. Add chicken cubes, paprika and salt stir and cook for approximately 10 minutes
  5. Add mushrooms and corn. Cook for another 5 minutes.
  6. Preheat the oven to 180C or 350F.
  7. Fill the bell peppers with the chicken mixture, add some shredded mozzarella on top
  8. Bake in the oven for 20 minutes.
7.2
http://www.unicornsinthekitchen.com/chicken-stuffed-peppers/

 

 

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