Creamy Chicken Stuffed Pepper Rings! Easy, Creamy and Delicious meal!

Creamy Stuffed Pepper Rings served 


Every time I shop at Costco, I always pick up their Huge, Juicy and super cheap Rotisserie Chicken! We usually eat the dark meat. The white meat goes into sandwiches, Chicken Veggie Fritters  or stuffed peppers

Another one of my Must-Buy items from Costco – these colorful large 6 pack bell peppers. I add them to many recipes. I make Pepper Rings instead of the usual whole peppers, since it takes Less time to bake, you taste the stuffing instead of mostly peppers, and they Look so Pretty on the plate, in my opinion.

This time I’ve decided to make CREAMY white sauce instead of regular tomato based sauce. Turned out absolutely Delicious! I will give an approximate measurements since you may use a different baking dish and create more pepper rings. 


Creamy Stuffed Pepper Rings prep

In a large bowl, mix: chicken, mushrooms, onions, spices and cheese. Adjust to taste.



Creamy Stuffed Pepper Rings prep2 

Slice Bell peppers into rings, the leftover peppers dice and add alongside the rings, if you wish.

Creamy Stuffed Pepper Rings prep3

Place pepper rings in baking dish and stuff with the chicken mix.

Creamy Stuffed Pepper Rings prep4



Pour sauce on top. Add additional shredded cheese on top of each ring.

Creamy Stuffed Pepper Rings prep5

Preheat oven to 375ºF and bake COVERED with foil for 30 minutes, remove foil and bake UNCOVERED for an additional 10 to 15 minutes.

Creamy Stuffed Pepper Rings baked

Enjoy!

Creamy Stuffed Pepper Rings baked closeup


 

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Creamy Stuffed Pepper Rings
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 cups cooked chopped chicken breasts
  • 2 large Bell peppers, sliced into rings
  • 6 medium Portabella mushrooms, sliced
  • 3 scallions, diced
  • 1 Tbsp. Garlic powder
  • 2 Tbsp. Dill paste, or fresh dill
  • 2 Tbsp. Olive oil
  • 2 Tbsp. Sour cream
  • ½ cup shredded cheese + ½ cup for the topping
  • Sauce:
  • 1 (10.75 z) can Campbell's Cream of Chicken
  • same amount Reduced Sodium Chicken Broth
  • 2 Tbsp. Corn Starch
  • 2 Tbsp. Dill Weed
  • salt/pepper to taste
Instructions
  1. In a large bowl, mix: chicken, mushrooms, onions, spices, olive oil, sour cream and cheese. Adjust to taste.
  2. Slice Bell peppers into rings, the leftover peppers dice and add alongside the rings, if you wish.
  3. Place pepper rings in a baking dish and stuff with the chicken mix.
  4. Pour sauce on top. Add additional shredded cheese on top of each ring.
  5. Preheat oven to 375ºF and bake COVERED with foil for 30 minutes, remove foil and bake UNCOVERED for an additional 10 to 15 minutes.
  6. Enjoy!


 

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