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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!”

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. In 11x7-inch or 9x13-inch 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, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
  6. Sauté 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 substitute 1 chicken bouillon 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!

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