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Bell Peppers Stuffed With Chicken And Mushrooms

Ingredients
3 large yellow bell peppers
3 large orange bell peppers
3 large red bell peppers
1 cup saute mushrooms
1 pounds fresh ground chicken
1 large onion chopped
8 cloves fresh garlic chopped
2 large carrots peeled and shredded
10 Oz Sweet onion and roasted garlic tomato sauce (Newman’s Own recommended)
1/3 cup Sweet baby Ray’s barbecue sauce
2 table spoon sugar
11/4 table spoon salt
1/4 table spoon ground black pepper
1/3 table spoon ground ALL spice
2 table spoon fresh parsley chopped
Mozzarella cheese shredded
Olive oil
11/2 cup water

Timing
Preparation time 20- 25 min
Baking time 45 min
Preheat oven to 400°F

Directions
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help peppers stand up.

Saute ground chicken in oiled deep skillet for 10 min. Add onion, garlic, shredded carrots, salt, peppers, tomato sauce, barbecue sauce, sugar and saute mushrooms. Mix well with ground chicken right in the skillet and saute 15 min. Cool Fee with it peppers.

Place peppers in the baking dish with warm water. Cover dish with foil and bake 30 min. Remove the foil and sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 min. Remove from the oven and carefully transfer peppers to a serving plate


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