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- A chicken and vegetable dish similar to beef-stuffed peppers, with a twist.
- Michael Mackey
Serves/Makes:4 or more
- 5 assorted color bell peppers (one per person/1 for filling)
- 4 shredded, cooked chicken breasts (1 per person)
- 1/2 lb (.2 kg). button, cremini or other fresh available mushrooms of your choice (seasonal availability), thinly sliced
- 1 medium white onion, coarsely chopped
- 1 yellow summer squash, peeled and finely diced
- 2 Roma tomatoes, finely diced
- 4 oz (112 grm). cream cheese, softened to room temperature
- 2 oz (56 grm). Parmesan cheese, shredded
- 2 oz (56 grm). Asiago cheese, shredded
- 1/4 cup (60 ml) sour cream
- 1/4 cup (60 ml) balsamic vinegar (good quality)
- 1/4 cup (60 ml) vegetable oil
- 2 tsp (10 ml) onion powder
- 1 tsp (5 ml) garlic salt (good quality)
- 1 tsp (5 ml) lemon pepper
- 2 tsp (10 ml) cracked black pepper
- 1 tsp (5 ml) oregano OR sweet basil (oregano preferred)
- 2 tsp (10 ml) creamed horseradish root--NOT sauce
- 1 tsp (5 ml) granulated sugar
- 1/2 tsp (2 ml) sage
- 1/2 tsp (2 ml) lemon juice
- In a small bowl, combine the balsamic vinegar, vegetable oil, onion powder, garlic salt, sage, creamed horseradish and sugar and whisk together with a wire whisk until emulsified. (Or pour the ingredients into a blender and blend on LOW speed until emulsified.)Set aside.
- Wash the chicken breasts well and pat dry with paper towels.
- Pierce the chicken in several places with the tines of a fork; place the chicken into a shallow baking dish and pour the freshly made sauce over the chicken, turning to coat evenly.
- Place the pan in a preheated 350 degree (175 C.) oven and bake for 30 minutes.
- After 30 minutes, remove the pan from the oven and shred the meat with two forks or your fingers; refrigerate until cool.
- Place the mushrooms, onion, squash and finely diced pepper and tomatoes in a large bowl and toss together gently.
- In a separate bowl, combine the sour cream, cream cheese, Asiago cheese and Parmesan cheese with the lemon pepper, cracked pepper, oregano and lemon juice; mix well.
- Gently fold the vegetable mixture into the cream cheese mixture along with the cooled chicken, folding gently but well.
- Cut the tops off of the remaining peppers, reserving the tops for later use. Clean the ribs and membranes out of the peppers carefully and poke a small hole in the bottom of each of the little "cups" with a skewer or a small knife. This is so the moisture from the filling can drain out of the peppers as they bake.
- Stuff the pepper(depending on the size) with 3-4 heaping tbsp of the filling mixture (or more as needed) and place into a loaf pan or a baking dish.
- Sprinkle the tops of the filling with a little more Parmesan, replace the pepper tops, (stems up) and cover with foil.
- Bake in a 350 degree (175 C.) oven for 30-45 minutes or until the filling is hot, cheeses are melted and the peppers are tender. Serve at once.
- NOTE: This can be made a vegetarian dish by simply omitting the chicken.
This recipe was created while trying to figure out a different way to make stuffed peppers with what I had in the refrigerator.
I am trying to get my partner to eat healthier, less fatty meals with some vegetarian options as a base.
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