If you love stuffed peppers you will love this Creamy Stuffed Pepper Rings recipe! Another great recipe for your leftover cooked chicken.


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 dark meat. The white meat goes into sandwiches, salads, 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 the regular tomato-based sauce. It turned out absolutely delicious!

I will give approximate measurements since you may use a different baking dish and create more pepper rings. 

How to make Creamy Stuffed Pepper Rings

Creamy Stuffed Pepper Rings prep

  • In a large bowl, mix chicken, mushrooms, onions, spices, olive oil, sour cream, 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 the 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

Creamy Stuffed Pepper Rings served

Creamy Stuffed Pepper Rings

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

If you love stuffed peppers you will love this Creamy Stuffed Pepper Rings recipe! Another great recipe for your leftover cooked chicken.

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
  • 1/2 cup shredded cheese + 1/2 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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