Michael's Chicken & Vegetable Stuffed Peppers

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Michael's Chicken & Vegetable Stuffed Peppers

Recipe Information
Description: A chicken and vegetable dish similar to beef-stuffed peppers, with a twist. Source: Michael Mackey Serves/Makes:4 or more Ingredients 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 Preparation 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. Comments 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.

Recipe Information

Description:: A chicken and vegetable dish similar to beef-stuffed peppers, with a twist.

Source:: Michael Mackey

Serves/Makes:4 or more

Ingredients

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

Preparation

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.

Comments

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.