Stuffed Roasted Peppers with Chicken and Mushrooms
Indulge in these tantalizing stuffed roasted peppers, brimming with succulent chicken breast and earthy mushrooms, all enveloped in a rich, creamy sauce. The sweet, tender peppers bring a pop of color and flavor to this delightful dish, making it a perfect weeknight meal that’s as satisfying as it is easy to prepare. Get ready to impress your taste buds with every scrumptious bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onion, sautéed
- seasonings and herbs
🥩Meat & Seafood(1)
- chicken breast, cubed
🥛Dairy & Eggs(2)
- 2 egg yolks
- 400 g sour cream (14.1 oz)
🫙Pantry Staples(2)
- 1 tablespoon flour (15 ml)
- flour mixed with water (1-2 teaspoons) for thickening (5 ml)optional
📦Other(2)
- mushrooms
- roasted peppers, sliced
👨🍳 Instructions
- 1
Sauté the onions until translucent.
- 2
Add the cubed chicken breast and cook until browned.
- 3
Stir in the mushrooms and sliced roasted peppers.
- 4
For the sauce, mix the egg yolks with flour, then add sour cream and seasonings.
- 5
If the sauce is too thin, add flour mixed with water to thicken it.
- 6
Serve with polenta.
💡 Pro Tips
- ✓Roast your bell peppers at 450°F until skin blisters and chars (15-20 minutes), then steam in a covered bowl for 10 minutes to loosen skins completely through condensation.technique450°F, 15-20 minutes
- ✓Cube chicken breast to uniform ¾-inch pieces and sear at medium-high heat without moving for 2-3 minutes per side to develop Maillard browning before internal cooking.technique¾-inch cubes, 2-3 minutes per side
- ✓Temper your egg yolk sauce by whisking hot cooking liquid into yolks 1 tablespoon at a time until mixture reaches 140°F to prevent scrambling.technique140°F tempering temperature
- ✓Cook mushrooms in a single layer without crowding and don't stir for 3-4 minutes to allow moisture to evaporate and achieve proper browning instead of steaming.timing3-4 minutes undisturbed
- ✓Make your flour slurry with a 1:1 ratio of flour to cold water, whisking until smooth, to avoid lumps when thickening the sauce.ingredient1:1 flour to water ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Stuffed Roasted Peppers with Chicken and Mushrooms
Indulge in these tantalizing stuffed roasted peppers, brimming with succulent chicken breast and earthy mushrooms, all enveloped in a rich, creamy sauce. The sweet, tender peppers bring a pop of color and flavor to this delightful dish, making it a perfect weeknight meal that’s as satisfying as it is easy to prepare. Get ready to impress your taste buds with every scrumptious bite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onion, sautéed
- seasonings and herbs
🥩Meat & Seafood(1)
- chicken breast, cubed
🥛Dairy & Eggs(2)
- 2 egg yolks
- 400 g sour cream (14.1 oz)
🫙Pantry Staples(2)
- 1 tablespoon flour (15 ml)
- flour mixed with water (1-2 teaspoons) for thickening (5 ml)optional
📦Other(2)
- mushrooms
- roasted peppers, sliced
👨🍳 Instructions
- 1
Sauté the onions until translucent.
- 2
Add the cubed chicken breast and cook until browned.
- 3
Stir in the mushrooms and sliced roasted peppers.
- 4
For the sauce, mix the egg yolks with flour, then add sour cream and seasonings.
- 5
If the sauce is too thin, add flour mixed with water to thicken it.
- 6
Serve with polenta.
💡 Pro Tips
- ✓Roast your bell peppers at 450°F until skin blisters and chars (15-20 minutes), then steam in a covered bowl for 10 minutes to loosen skins completely through condensation.technique450°F, 15-20 minutes
- ✓Cube chicken breast to uniform ¾-inch pieces and sear at medium-high heat without moving for 2-3 minutes per side to develop Maillard browning before internal cooking.technique¾-inch cubes, 2-3 minutes per side
- ✓Temper your egg yolk sauce by whisking hot cooking liquid into yolks 1 tablespoon at a time until mixture reaches 140°F to prevent scrambling.technique140°F tempering temperature
- ✓Cook mushrooms in a single layer without crowding and don't stir for 3-4 minutes to allow moisture to evaporate and achieve proper browning instead of steaming.timing3-4 minutes undisturbed
- ✓Make your flour slurry with a 1:1 ratio of flour to cold water, whisking until smooth, to avoid lumps when thickening the sauce.ingredient1:1 flour to water ratio