Made with AI
Creamy Chicken Mushroom Spinach Stuffed Peppers
45 min 492 kcal per serving Medium
Ingredients
4 Servings
- chicken breast500 g
- mushrooms200 g
- spinach100 g
- heavy cream200 ml
- bell peppers4 large
- onion1 medium
- garlic2 cloves
- olive oil1 tbsp
- red pepper flakes1 tsp
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- 3
In a large skillet, heat the olive oil over medium heat.
- 4
Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
- 5
Add the chicken breast, cut into small pieces, to the skillet and cook until no longer pink.
- 6
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
- 7
Stir in the spinach and cook until wilted.
- 8
Pour in the heavy cream and add the red pepper flakes, salt, and black pepper. Stir to combine and let the mixture simmer for a few minutes until it thickens.
- 9
Stuff each bell pepper with the creamy chicken, mushroom, and spinach mixture.
