A few years ago while meal planning Ryan told me he wanted stuffed peppers. I had never made stuffed peppers, or even eaten them but how hard could it be right?
The night I made them I went through the pantry to figure out what to toss in them. I’m drawn to creamy sour cream sauces so that is what I went for. I tossed dinner together and when Ryan came home he was a little surprised.
He had never had stuffed peppers like this before, he was thinking about the traditional Spanish rice style with a bunch of tomatoes and beef. Surprise! Luckily for me, he was pleasantly surprised and we have stuck to this recipe ever since – with a few tweaks here and there over the years.
I’m thrilled to share it with you tonight!
4 Sweet Peppers – Red, Yellow or Orange – with even bottoms
2 Chicken breast chopped in small pieces
1 & 1/4 C of rice – white or brown
3/4 cup diced peppers (from the tops you cut off)
1/2 C Mushrooms
3/4 C sour cream
1 c Spinach
1oz cream cheese
Salt to taste
Seasoning blend – Garlic Powder, Onion Powder, and Parsley – to taste. About 1 tsp of each.
1/2 C Italian Breadcrumbs
Boil peppers in a large pot for about 15 minutes, this softens them up which makes them easier to stuff and less of a crunchy texture when you are eating them.
While your peppers are boiling go ahead and get your chicken cooking, if you haven’t already, as well as, your rice. Preheat your oven to 425.
Once your peppers are done boiling, take them out and place them on a baking sheet lined with aluminum foil or a non-stick baking mat.
In the sautée pan that has your cooked chicken, combine all of your ingredients to fill your peppers with. You should have a creamy white sauce accompanied by rice, chicken, and mushrooms with a splash of color from the diced peppers.
Stuff the peppers with your mixture, top with breadcrumbs and spritz the top with a little bit of oil to encourage some browning.
Bake at 425* for about 10 minutes or until tops are golden brown.