Chicken and Mushroom Stuffed Peppers might sound a bit odd to you. Where’s the rice, you ask? Don’t worry you’ll never miss it.
This week Sunday Supper is teaming up with American Family Insurance to bring you recipes and tips to fuel a healthy, fit lifestyle. Staying active is important. What we eat can make all the difference.
Lean chicken and sautéed mushrooms can satisfy the hungriest appetite without the bloated feeling you can get from rice. Don’t get me wrong, I love rice. But after a meal of regular stuffed peppers I’m more inclined to chill out than work out.
Another reason this meal works is that bell peppers are plentiful this time of year so they’re easy on the budget. People are more likely to choose to prepare healthy meals if the ingredients are inexpensive and readily available.
I used canned tomato puree without added salt. Why not use fresh tomatoes? You certainly can substitute fresh tomatoes and allow them to cook down into a sauce if you have the time. In reality canned tomatoes have the same nutrition to use in cooking as fresh tomatoes. Plus canned are actually cheaper pound for pound. Save the fresh ones for your salads!
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Lightly sautéed mushrooms, celery and onion in a little butter add depth to cooked chicken. I thinned the tomato puree with a little chicken stock for added flavor.
Recipe can be easily doubled as needed.
- 1 large bell pepper, halved and cleaned
- 1 cup cooked chicken
- 1 cup chopped mushrooms
- 1/4 cup diced celery
- 1/4 cup diced onion
- 1 tablespoon fresh thyme, divided
- 1 Tablespoon butter
- 1 cup tomato puree
- 1/4 cup chicken stock
- salt and pepper to taste
- Blanch pepper halves in boiling water for 2 minutes. Drain and place in casserole dish.
- Sauté mushrooms, celery, onion and half the thyme in butter.Add chicken and stir.
- Stuff peppers with mixture. Mix together tomato puree, chicken broth and the rest of the thyme. Salt and pepper to taste.
- Pour over peppers and bake at 350 for approximately 20 minutes until thoroughly heated.
Here are more recipes and tips from the Sunday Supper team for helping you to eat healthy as part of a healthy, active lifestyle.
Get Up and Go Power Breakfasts
- Get Up and Go Mocha Breakfast Smoothie by The Foodie Army Wife
- Avocado Tomato and Feta Toast with Poached Eggs by The Girl In The Little Red Kitchen
- Peanut Butter Banana Oat Smoothie by The Messy Baker
Salads and Healthy Snacks
- Cherry Kale Panzanella by Jelly Toast
- Watermelon Salad with Blueberry Balsamic Dressing by Runner’s Tales
- Southwestern Chicken Salad by That Skinny Chick Can Bake
- Pantry Greek Yogurt Ranch Dip by Cupcakes & Kale Chips
- Peanut Butter Oatmeal Energy Bars by Magnolia Days
Healthy Fit Lifestyle Dinners
- Grilled Fish Tacos with Summer Salsa by Foxes Love Lemons
- Blueberry Pork Chops by MealDiva
- Individual Grilled Veggie Pizzas by Curious Cuisiniere
- Almond Cashew Chicken by The Not So Cheesy Kitchen
- Quinoa Bowls with Grilled Vegetables and Corn Salsa by Ruffles & Truffles
- Chicken and Mushroom Stuffed Peppers by Cindy’s Recipes and Writings
- Sesame Chicken and Vegetable Pasta by Momma’s Meals
- Spiced Yogurt Chicken Kabobs by Bobbi’s Kozy Kitchen
- Chicken Spinach Quinoa and Brown Rice by Family Foodie
- Healthy Coconut Banana Cookies by Alida’s Kitchen
- Strawberry Banana Smoothie Popsicles by Peanut Butter and Peppers
- Blueberry Quinoa Cobbler by Run DMT
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This post is sponsored by American Family Insurance. All opinions are my own.