Stuffed peppers with chicken and mushrooms
Description
The recipe won't take much time. On one hand, this dish is quite simple—after all, who hasn't cooked bell peppers stuffed with chicken and mushrooms at home? Almost everyone has made it. But I've added a few small touches that, in my opinion, make it even better: I've included blue cheese and a spicy sauce in the filling. If you don't like spicy food, you can leave out the sauce, but definitely keep the cheese in this recipe for stuffed peppers with chicken and mushrooms—the taste becomes divine. Serve hot.
Instructions
- 1
Step 1
For the filling, we pour a little oil into a skillet and heat it, then add the ground meat. Sear for about a minute, breaking it up into small pieces with a spatula. Then add the chopped mushrooms and cook everything until excess moisture evaporates from the meat and mushrooms. At the end, add the diced celery and cook a little longer. Then turn off the heat and transfer the filling to a bowl to cool. Once cooled, add blue cheese, sour cream, hot sauce, pepper, and salt to taste, and mix thoroughly.
- 2
Step 2
Cut off the tops (where the stems were attached) from the peppers and remove the seeds and partitions. Fill the peppers with the stuffing; I only had three peppers, but the stuffing is actually enough for four.
- 3
Step 3
Place the peppers in a greased baking dish and bake in a preheated oven at 180 degrees for 25–30 minutes. Once the peppers are tender, they are ready to serve. Enjoy your meal!