Cheesy Chicken & Mushroom Stuffed Peppers

March 15, 2018

 

This is a delicious low-carb meal that also makes great leftovers for lunch! My husband and I usually have 2-3 pepper halves left over, depending on how hungry we are.  If you want a side, these would be great with brown rice

 

Total Thyme: About 30 minutes

 

(Servings: 2 servings (3 stuffed pepper halves each

 

Ingredients:

 

Bell peppers: 4 (I use green)

Olive Oil: just a drizzle

Chicken: 2 breasts

Mushrooms:1 package

Yellow Onion: 1 small

Provolone: 8 slices

Balsamic Vinegar: 4 tablespoons

Salt & Pepper to taste

 

Directions:

 

Preheat oven to 400 degrees

 

Cut bell peppers in half and remove center/seeds.

 

Place on a baking sheet and bake for 30 minutes or until almost completely soft. While those are cooking....

 

Chop mushrooms into bite size pieces and dice onion.

 

Heat a skillet over low-medium heat and add olive oil.

 

Saute in pan until soft. Set aside.

 

Cut chicken into bite-size pieces and add to the pan with balsamic vinegar. Cook until just finished (be sure not to let them get dry)

 

Once chicken is finished (not pink in the middle but not dry), mix in with onions and mushrooms.

 

Season mixture with salt, pepper, and another splash of balsamic.

 

When peppers are just about done cooking, remove from oven and stuff each half with the chicken/mushroom/onion mix.

Place 1 slice of provolone on top of each pepper half. 

 

Pop back in the oven for about 5 more minutes, until cheese is totally melted.

 

Remove from oven, let cool, and ENJOY!


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