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Philly Chicken Stuffed Peppers
Tender chicken and savory sautéed vegetables are tossed in a creamy, spice-kissed sauce and stuffed into vibrant bell peppers for a comforting, flavor-packed meal. Each bite delivers a perfect harmony of aromatic rice and a luscious, bubbly blend of melted cheeses that pulls away in every delicious forkful.
Ingredients
Instructions
Preheat oven to 375°F.
Place 12 pepper halves in baking dishes, cut-side up. Bake 15 minutes.
Heat olive oil in a large skillet. Cook diced chicken until nearly done.
Add onions, diced peppers and mushrooms. Cook until vegetables are tender and nicely browned.
Add Worcestershire, garlic powder, black pepper, smoked paprika and Italian seasoning.
Stir in 3 cups cooked basmati rice.
Remove from heat and fold in chopped provolone and mozzarella.
Make cheese sauce: Melt butter, whisk in flour and cook 1 minute. Slowly whisk in milk. Add cream cheese, provolone, mozzarella and seasonings. Stir until smooth.
Fill each pepper generously with the chicken/rice mixture.
Spoon creamy cheese sauce over the top.
Bake 20–25 minutes until hot and bubbly.
Broil 1–2 minutes to brown the cheese.