Creamy Chicken and Mushroom Stuffed Bell Peppers

[Aprodhite]

Hey there, So, as we're gearing up for the Lenten season, I've been thinking about ways to make our meals more flavorful and satisfying, especially for this season.And this recipe I come up with, it is easy yet flavorful alsohonors the spirit of Lent but also extends the flavors of the season in the most delightful way, so here's how I made it.
Ingredients:

• 8 medium-sized colored bell peppers
• 1 sachet MAGGI Bechamel Mix
• 500g chicken breast, cut into strips
• 4 medium onions, sliced
• 1 packet mushrooms, chopped
• 2 tsp olive oil
• 1 pinch ground cinnamon
• 1.5 tsp ground black pepper
• 0.5 tsp paprika powder
• 1 cup milk

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish and set it aside, getting ready for some flavor magic!
2. In a large skillet, heat up that olive oil over medium heat. Throw in those sliced onions and let them sizzle until they're beautifully soft and golden brown, around 10 minutes of pure anticipation.
3. Now, let's add in those chopped mushrooms to the skillet. Cook 'em up until they're tender and have released all that flavorful liquid, about 5-7 minutes of mushroomy goodness.
4. Push the onions and mushrooms to one side of the skillet, and let's get that chicken in there! Cook it up until it's no longer pink and has that perfect juicy tenderness we all crave, about 5-7 minutes of chickeny bliss.
5. While your skillet is working its magic, let's whip up that MAGGI Bechamel Mix in a separate saucepan, following the instructions on the packet and using 1 cup of milk. Once it's ready, set it aside, and get ready to bring it all together.
6. Into the saucepan with the bechamel sauce, add in that glorious cooked chicken, onions, and mushrooms. Season it up with a pinch of ground cinnamon, a sprinkle of black pepper, and a dash of paprika powder. Give it all a good stir until it's a creamy dream come true.
7. Now, let's prep those bell peppers by cutting off their tops and removing the seeds and membranes. They're ready to be stuffed with all that creamy goodness!
8. Stuff each bell pepper generously with the creamy chicken and mushroom mixture, making sure to pack it in tight. These peppers are about to become flavor bombs, so get ready!
9. Place your stuffed bell peppers into the greased baking dish and cover it up with foil, sealing in all that deliciousness.
10. Pop the dish into the preheated oven and let those peppers bake for 30-35 minutes, until they're tender and the filling is heated through, slowly building up to that moment of culinary perfection.
11. Once the peppers are cooked to perfection, remove the foil and let them bake for an extra 5-10 minutes until the tops are beautifully browned and bubbling with anticipation.
12. Bring those gorgeous stuffed bell peppers out of the oven and serve them up hot, ready to wow everyone at the table with their creamy, savory goodness. And if you're feeling fancy, a sprinkle of fresh parsley on top adds that perfect finishing touch!

And ther you have it a Creamy Chicken and Mushroom Stuffed Bell Peppers.Don't forget to wear your stretchy pants! Because once you taste these, you'll be coming back for seconds, thirds, and maybe even fourths! Embrace the extended season vibes Thank you!

 

[blue_birdie]

Wow, these stuffed bell peppers are incredible! The creamy chicken and mushroom filling is so flavorful and satisfying. Definitely adding this recipe to my favorites!"