Philly Style Mushroom Asiago Chicken Stuffed Peppers Recipe
Philly Style Mushroom Asiago Chicken Stuffed PeppersIf you like my famous Mushroom Asiago Chicken, you'll LOVE these stuffed peppers!
Last week I saw a Philly Cheesesteak version of stuffed peppers. Frankly, I was going to do something like that, but of course, it's not uncommon (and I was too cheap to buy deli roast beef LOL)
Anyway, I decided to jazz up and hack my already popular chicken dish to make it into a stuffed pepper filling.
The big debate here was whether I was going to use mozzarella or a good aged provolone to top it off. The mozzrella won because I basically love to snack on a great provolone so I saved it for that purpose. However, use provolone in place of mozzarella if you want. Even fontina would be nice!
A complete and utterly delicious mealI did make the chicken a little different. First I cut it into strips like you'd do for a stir fry, and I did want onions added to this--just to make it something like a Philly Cheesesteak. I also used less cream for the sauce because I wasn't serving it with a pasta--just by itself. And do use heavy cream. That way there is no need to reduce the sauce. This isn't a diet dish by any means so I wouldn't bother.
I blanched the pepper halves because this was fully cooked and I only wanted to melt the cheese. Be very careful that the peppers don't get limp. I did mine in the water for about 5 minutes. That made them sort of crisp-tender. The combination was delightful--a little crunch in the pepper that holds it shape plus the wonderful full-bodied flavor of the chicken, topped off with some nice gooey cheese.
Gooey cheese--perfect!You can't top that!
Philly Style Mushroom Asiago Chicken Stuffed Peppers
- 2 large green bell peppers
- Seasoned flour
- 1 large boneless skinless chicken breast
- 1 medium onion, sliced
- 8 oz sliced fresh mushrooms
- 1 clove garlic, minced
- 4 sprigs fresh thyme -OR- 1/4 tsp dehydrated
- 1 cup dry white wine -OR- water
- 1 envelope Swanson Flavor Boost (chicken) -OR- 1 chicken stock cube
- 1/4 cup shredded asiago cheese
- 3/4 cup heavy cream
- 4 thick slices mozzarella
- 3 tbs olive oil
- 1 tbs butter
- Seasoned Flour:
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp salt
Cut peppers in half through stem; remove seeds and veins.
Bring about 4 quarts of water to a boil. Add pepper halves and boil for 5-7 minutes. This blanches the peppers, but the peppers should not get soft. Remove and drain. Set aside to cool.
Slice chicken breast into 1/4-inch slices. Dredge in seasoned flour.
Heat a large skillet over medium-high heat. Add oil and butter (it's OK if the butter browns--it adds flavor). Add the chicken and brown.
Add the mushrooms, onions, garlic and thyme. Saute for 5 minutes.
Add the stock packet (or cube) and the wine (or water). Stir; reduce heat to low, cover and cook for 10 minutes.
Add the cream and the shredded asiago cheese, stir until cheese is melted.
Spoon chicken mixture into pepper halves. Top with mozzarella slices.
Heat broiler to HI heat.
Place peppers on baking sheet and broil until cheese is melted, bubbly and begins to brown.
Serve immediately.
Serves 4
Philly Style Mushroom Asiago Chicken Stuffed Peppers
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