Chicken and Mushroom Stuffed Peppers
- 1 large bell pepper, halved and cleaned
- 1 cup cooked chicken
- 1 cup chopped mushrooms
- ¼ cup diced celery
- ¼ cup diced onion
- 1 tablespoon fresh thyme, divided
- 1 Tablespoon butter
- 1 cup tomato puree
- ¼ 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.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chicken-and-mushroom-stuffed-peppers-sundaysupper-choosedreams/
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