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Chicken-Stuffed Mini Bell Peppers & Button Mushrooms with Creamy Tomato Onion Sauce

Chicken-Stuffed Mini Bell Peppers & Button Mushrooms with Creamy Tomato Onion Sauce

Name: Chicken-Stuffed Mini Bell Peppers & Button Mushrooms with Creamy Tomato Onion Sauce
Prep time: 24 min
Cook time: 40 min
Total time: 64 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: Button mushrooms; Mini bell peppers; Cornstarch; Low-sodium soy sauce; Olive oil; Black pepper; Salt; Parsley; Dried oregano; Paprika; Seaweed rice seasoning (furikake); Italian seasoning; 1 Egg; half pack, about 8 oz Lean ground chicken; 1 small Tomato (for the sauce); a few spoonfuls Evaporated milk; half Yellow onion (for the sauce); a small pinch Sun-dried tomato; to taste Cilantro (for the sauce); Soy sauce (for the sauce); Salt (for the sauce); Chicken bouillon (for the sauce); Black pepper (for the sauce)

Other★★ Intermediate64min

Prep 24m ·
Cook 40m ·
2 Servings

IngredientsWhat you'll need for Chicken-Stuffed Mini Bell Peppers & Button Mushrooms with Creamy Tomato Onion Sauce

	Ingredient	Amount	Notes
	Button mushrooms
	Mini bell peppers
	Cornstarch
	Low-sodium soy sauce
	Olive oil
	Black pepper
	Salt
	Parsley
	Dried oregano
	Paprika
	Seaweed rice seasoning (furikake)
	Italian seasoning
	Egg	1
	Lean ground chicken	half pack, about 8 oz
	Tomato (for the sauce)	1 small
	Evaporated milk	a few spoonfuls
	Yellow onion (for the sauce)	half
	Sun-dried tomato	a small pinch
	Cilantro (for the sauce)	to taste
	Soy sauce (for the sauce)
	Salt (for the sauce)
	Chicken bouillon (for the sauce)
	Black pepper (for the sauce)

A delicious Chicken-Stuffed Mini Bell Peppers & Button Mushrooms with Creamy Tomato Onion Sauce recipe.

Cooking StepsHow to cook Chicken-Stuffed Mini Bell Peppers & Button Mushrooms with Creamy Tomato Onion Sauce step by step

Step 1 Detail

Add the seasonings to the ground chicken: cornstarch, low-sodium soy sauce, olive oil, black pepper, salt, parsley, dried oregano, paprika, seaweed rice seasoning, Italian seasoning, and one egg. Mix well until combined.
Step 2 Detail

Stuff the seasoned chicken mixture into the mini bell peppers and button mushrooms.
Step 3 Detail

Continue stuffing the remaining peppers and mushrooms.
Step 4 Detail

Arrange the stuffed peppers and mushrooms, ready for cooking.
Step 5 Detail

Heat a pan with olive oil over medium-low heat.
Step 6 Detail

Pan-fry the stuffed peppers and mushrooms over medium-low heat, turning gently until golden and cooked through.
Step 7 Detail

Meanwhile, prepare the sauce: sauté diced yellow onion until softened, then add chopped tomato and sun-dried tomato.
Step 8 Detail

Add evaporated milk, soy sauce, salt, chicken bouillon, and black pepper. Simmer until the sauce thickens slightly.
Step 9 Detail

Plate the stuffed peppers and mushrooms, spoon the creamy tomato onion sauce over the top, and garnish with cilantro.