As a lover of simple yet flavorful meals, I’m excited to share with you my favorite recipe for Chicken Mushroom Stuffed Peppers. This dish is perfect for a weeknight dinner or a special occasion, and it’s incredibly easy to make!
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serving Size: 4-6 people
Why You’ll Love It
I adore this recipe because it combines the sweetness of bell peppers with the savory flavors of chicken and mushrooms. It’s a complete meal in one dish, making it perfect for busy days. Plus, it’s versatile and can be customized to suit your taste preferences.
Ingredients
- 4 large bell peppers (any color)
- 400g chicken thighs, cut into small pieces
- 200g mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- Salt to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Peppers: Cut the tops off the bell peppers, remove seeds and membranes, and place them in a baking dish.
- Cook Chicken and Mushrooms:
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
- Add the chopped onion and cook until it’s translucent.
- Add garlic and cook for another minute.
- Add chicken and cook until it’s browned on all sides.
- Add mushrooms, coriander powder, turmeric powder, and garam masala. Cook until the mushrooms release their moisture and start to brown.
- Add diced tomato and cook until it’s soft.
- Stuff the Peppers:
- Fill each pepper with the chicken and mushroom mixture.
- Bake:
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, until the peppers are tender.
Serving Suggestions
- Serve hot, garnished with fresh cilantro.
- Pair with a side of rice or quinoa for a filling meal.
- Add a dollop of sour cream or salsa for extra flavor.
Tips for Customization
- Spice It Up: Add some chili flakes for a spicy kick.
- Cheesy Twist: Top with shredded cheese before baking for a creamy finish.
- Veggie Boost: Add some chopped spinach or broccoli to the filling for extra nutrients.
Nutritional Information (Approximate)
Per serving:
- Calories: 350
- Protein: 30g
- Fat: 15g
- Carbohydrates: 20g
FAQs
Q: Can I use different types of peppers?
A: Yes, you can use any color bell pepper you like. Red peppers add a sweet flavor, while green peppers provide a slightly bitter taste.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until warm.
Q: Can I make this recipe vegan?
A: Yes, you can replace the chicken with tofu or tempeh and use vegan-friendly seasonings.Enjoy your delicious Chicken Mushroom Stuffed Peppers!
