Chicken Mushroom Stuffed Bell Peppers

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I've been wanting chicken stuffed peppers but can't eat acidic stuff right now (limited tomato). This is quick, light, super easy and tastes great. I think it could be a great make ahead bake later but haven't tried to do it yet, as I just thought this one up today! I really hope you like it as much as we did!

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Ingredients [?]

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  • add   1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
  • add   1 tablespoon olive oil
  • add   1 lb boneless skinless chicken breasts
  • add   4 ounces honey-baked ham or smoked ham
  • add   1/2 cup diced onions
  • add   1 medium tomato
  • add   salt & pepper
  • add   12 ounces wide egg noodles
  • add   8 ounces sliced mushrooms
  • add   4 ounces fat-free cheddar cheese or fat-free monterey jack cheese, shreaded,separated into half (I use Veggie Shreads Soy Cheese)
  • add   2 teaspoons olive oil
  • add   2 large green bell peppers
  • add   3 cloves minced garlic


  1. Preheat oven to 400 degrees F.
  2. In 11 x 7" or 9 x 13" glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
  3. Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
  4. Season Chicken with Salt& Pepper to taste.
  5. Add Chicken and Mushrooms to skillet, saute 2-3 minutes, add Onion, Garlic and 1/2 of Chicken Stock.
  6. Saute uncovered until Chicken stock is evaporated/absorbed.
  7. In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
  8. Pour remaining Chicken stock over top, cover loosely with foil and bake for 15 minutes.
  9. Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
  10. Return to oven for 3-5 minutes until cheese is melted.
  11. While peppers are cooking prepare noodles.
  12. I like to substitue 1 chicken bullion cube for the optional salt to the cooking water.
  13. Prepare according to package directions, drain and toss with remaining olive oil.
  14. To serve: Place Stuffed Pepper on Bed of Noodles and spoon juice from pan over noodles.
  15. Enjoy!