Green peppers were on sale the other week and I pick up a pack. Stuffed peppers are one of my go-to meals – you know those meals that everyone enjoys and there’s no complaints. We all loved this recipe. The filling was creamy and delicious and packed full of mushroom flavor.
Even better, it made enough for leftovers which is always a bonus!
4 bell peppers, cut in half and seeded
2 Tbsp olive oil
3 celery stalks, diced
1 small onion, diced
2 lbs cremini mushrooms, sliced
3 Tbsp unsalted butter
4 Tbsp flour
2 cups milk
2 cups chicken stock
1 tsp dried thyme
1/2 tsp salt
1/2 tsp fresh ground pepper
2 cups cooked chicken, shredded
1 cup of cooked quinoa
Preheat oven to 375 degrees. In a glass pan, add 1/4 cup of water and place the peppers in the pan. Season with salt and pepper. Microwave for 8-10 minutes or until soft. Drain the water and set aside.
In a large skillet, add 1 tablespoon of olive oil and heat over medium heat. Add the onions and celery and saute until they begin to soften. Add in the sliced mushrooms and cook until they begin to soften. Transfer the cooked vegetables to a bowl. In the same skillet, melt the butter, scrapping up bits from the bottom of the pan. Once melted, sprinkle the flour over top of the butter. Whisk continuously over low heat until the flour has cooked and the mixture becomes light brown. Add in the chicken stock and milk to the butter and stir constantly to avoid lumps. Add in the thyme, salt and fresh ground pepper. Bring the mixture to a boil and then reduce heat to medium and cook until the sauce thickens and reduces by a third. Once the sauce has reduced, add in the cooked vegetables, shredded chicken and quinoa. Stir until combined.
Divide the mixture between the peppers. Top with shredded cheese if desired. Add any extra filling around the peppers. Cover with foil and bake for 20 minutes. Allow to rest for 5 minutes before serving.