These Chicken Mushroom Stuffed Sweet Peppers are perfectly delicious when served either hot or cold. However, I would rather grab a pepper from the fridge right now.
Lies, Ben, lies. I would rather grab some ice cream or sorbet. It’s been outrageously hot recently. Unbearably hot.
It all started last Tuesday when the heat jumped to 25 degrees or so. That may not sound that bad, but trust me, it was quite bad. For a couple of weeks I’ve been walking from my work to a bus station, and so far I have been really enjoying my walks. Just for the record: “walking to a bus station” does not mean a 5-minute stroll – this way is about over 5 kilometers and takes an hour.
So, that really was an enjoyable and breathtaking walk (heard sarcasm here?) Somehow I did not get a bottle of water, so the last 15 minutes I felt like a walking dead. The only one thing that cheered me up was the supermarket where I could stop and chill a bit (And, perhaps, buy some ice cream).
But I am a smart guy (sometimes) which is why I’ve adjusted my schedule having this walk in the morning now. That’s not so hot. Besides, there are almost no pedestrians on my way that early which is a great advantage too.
But it’s still bad. Last Saturday we needed to run some errands, and even though I like being outside, that day I told I would not leave the car for a long distance walks. It was 30 degrees, and with the characteristic of the Ontario climate, it felt like 40.
But do not you worry, guys. I made these scrumptious Chicken Mushroom Stuffed Sweet Peppers a few weeks back when it wasn’t that hot and I wasn’t suffering while cooking.
It’s a simple yet hearty and delicious combo. Indeed, although most of the time I decide what I am going to put in a dish, this time I generously allowed Andrey to pick. He likes to keep things simple. So he suggested to nicely chop the chicken and sauté it with the mushrooms, a little of oil, garlic, herbs and spices. Plus, he wanted some goat cheese on the top. That was a good deal if you ask me: classy but still elegant.
The only one thing I was concerned about while making them that I won’t have enough stuffing for all peppers (Sometimes it’s hard to figure out that). Thus, I prepared some couscous to mix a part of the stuffing if necessary. Surprisingly, everything was fine, and I didn’t need to incorporate the couscous. That could have been delicious too!
Yes, it might be a bit hot to make these tasty Chicken Mushroom Stuffed Sweet Peppers right now, so I am okay if you try them once it’s slightly cooler. But if you’re bold, don’t postpone and go in the kitchen right away.
What’s your favorite veggie to stuff?
And please turn the heat off!
- 6 sweet peppers
- 3 large (1,5 pounds) skinless chicken breasts, finely chopped with a knife
- 2-3 cremini mushrooms, chopped
- 2-3 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 1 cup chopped parsley
- salt and black pepper, to taste
- 1/2 tablespoon smoked paprika
- 150 gr. soft goat cheese (I took with dill)
- Cut 2-3 cm from the top of the peppers, with the stems. Remove the seeds, wash, and drain. Preheat oven to 190 degrees C (380 degrees F), place the peppers in a baking dish and roast for about 15 minutes or until start to soften.
- In the meanwhile, heat the oil in a large pan and cook the garlic, 3 minutes. Add the chopped chicken and cook, stirring and breaking with a spatula, 5 minutes or until the morsels are no longer pink.
- Add the mushrooms and and cook about 10 minutes over medium heat allowing the liquid to evaporate. Season with the salt, pepper, and smoked paprika. Stir in the parsley.
- Remove the peppers from the oven and stuff them with the stuffing. Return to the oven and bake for another 15-20 minutes or desired texture.
- Remove the peppers from the oven and top with some goat cheese.