Chicken Mushroom Stuffed Bell Peppers

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 large green bell peppers, halved from stem to blossom end and seeded, stem removed
• 1 lb boneless skinless chicken breast, 3/4 to 1 inch dice
• 1/2 cup diced onion
• 8 ounces sliced mushrooms
• 4 ounces fat-free cheddar cheese (i use veggie shreds soy cheese) or 4 ounces fat-free monterey jack cheese, shredded, separated into half (i use veggie shreds soy cheese)
• 4 ounces honey-baked ham or 4 ounces smoked ham, thin sandwich slice
• 1 medium tomato, very thin slice, enough to cover each pepper half
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 3 minced garlic cloves
• salt & pepper
• 12 ounces wide egg noodles, cooked per package directions
• 1 tablespoon olive oil, plus
• 2 teaspoons olive oil

Recipe

• 1 preheat oven to 400°f.
• 2 in 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
• 3 meanwhile, in a large skillet heat 1 t olive oil over med high heat.
• 4 season chicken with salt & pepper to taste.
• 5 add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
• 6 sauté uncovered until chicken stock is evaporated/absorbed.
• 7 in same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
• 8 pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
• 9 remove foil baste each pepper with stock in pan, then cover with remaining cheese.
• 10 return to oven for 3-5 minutes until cheese is melted.
• 11 while peppers are cooking prepare noodles.
• 12 i like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
• 13 prepare according to package directions, drain and toss with remaining olive oil.
• 14 to serve: place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
• 15 enjoy!