Baked Peppers with Chicken and Mushrooms

Baked Peppers with Chicken and Mushrooms

45 min
Medium
1 serv.
402 g / 1 serv.
Vitamin C Vitamin K Vitamin E phosphorus (P) selenium (Se) calcium (Ca)

Rating

Average rating:—

Description

Juicy baked peppers stuffed with chicken, mushrooms and leek in a creamy sauce under a cheese crust

  1. Preheat the oven to 190°C
  2. Cut the peppers in half lengthwise, remove seeds and membranes
  3. Dice the chicken thigh into small cubes
  4. Slice the mushrooms thinly
  5. Slice the leek into thin rings (white and light green parts only)
  6. Mince the garlic
  7. Heat a pan with 1 tbsp of sunflower oil, fry the chicken for 5-7 minutes until golden
  8. Add mushrooms, leek and garlic to the chicken, cook for another 5 minutes
  9. Pour in the cream, add thyme, salt and pepper, simmer for 3 minutes until slightly thickened
  10. Stuff the pepper halves with the prepared filling
  11. Place the peppers in a baking dish greased with the remaining oil
  12. Sprinkle with grated cheese
  13. Bake for 20-25 minutes until peppers are soft and cheese is golden
492
122 kcal / 100 g
kcal
24.6 g
6.1 g / 100 g
Protein
19.5 g
4.8 g / 100 g
Carbohydrates
36.4 g
9.0 g / 100 g
Fats

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FAQ

How to cook Baked Peppers with Chicken and Mushrooms?
Baked Peppers with Chicken and Mushrooms. How to cook in 45 min. 492 kcal, P 24 / F 36 / C 19.
How many calories in Baked Peppers with Chicken and Mushrooms?
492 kcal, protein 24 g, fat 36 g, carbs 19 g per serving.

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