Philly Style Mushroom Asiago Chicken Stuffed Peppers

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Philly Style Mushroom Asiago Chicken Stuffed Peppers
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
Author: Judith Hannemann
Serves: 4
  • 2 large green bell peppers
  • Seasoned flour
  • 1 large boneless skinless chicken breast
  • 1 medium onion, sliced
  • 8 oz sliced fresh mushrooms
  • 1 clove garlic, minced
  • 4 sprigs fresh thyme -OR- ¼ tsp dehydrated
  • 1 cup dry white wine -OR- water
  • 1 envelope Swanson Flavor Boost (chicken) -OR- 1 chicken stock cube
  • ¼ cup shredded asiago cheese
  • ¾ cup heavy cream
  • 4 thick slices mozzarella
  • 3 tbs olive oil
  • 1 tbs butter
  • Seasoned Flour:
  • ¼ cup all-purpose flour
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp salt
  1. Cut peppers in half through stem; remove seeds and veins.
  2. Bring about 4 quarts of water to a boil. Add pepper halves and boil for 5-7 minutes. This blanches the peppers, but the peppers should not get soft. Remove and drain. Set aside to cool.
  3. Slice chicken breast into ¼-inch slices. Dredge in seasoned flour.
  4. Heat a large skillet over medium-high heat. Add oil and butter (it’s OK if the butter browns–it adds flavor). Add the chicken and brown.
  5. Add the mushrooms, onions, garlic and thyme. Saute for 5 minutes.
  6. Add the stock packet (or cube) and the wine (or water). Stir; reduce heat to low, cover and cook for 10 minutes.
  7. Add the cream and the shredded asiago cheese, stir until cheese is melted.
  8. Spoon chicken mixture into pepper halves. Top with mozzarella slices.
  9. Heat broiler to HI heat.
  10. Place peppers on baking sheet and broil until cheese is melted, bubbly and begins to brown.
  11. Serve immediately.
  12. Serves 4

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