Chicken Mushroom Stuffed Bell Peppers

I've been wanting chicken stuffed peppers but can't eat acidic stuff right now (limited tomato). This is quick, light, super easy and tastes great. I think it could be a great make ahead bake later but haven't tried to do it yet, as i just thought this one up today! I really hope you like it as much as we did!

Steps

Preheat oven to 400f.

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 for 4-5 minutes , drain excess liquid.

Meanwhile , in a large skillet heat 1 t olive oil over med high heat.

Season chicken with salt & pepper to taste.

Add chicken and mushrooms to skillet , saut 2-3 minutes , add onion , garlic and 1 / 2 of chicken stock.

Saut uncovered until chicken stock is evaporated / absorbed.

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.

Pour remaining chicken stock over top , cover loosely with foil and bake for 15 minutes.

Remove foil baste each pepper with stock in pan , then cover with remaining cheese.

Return to oven for 3-5 minutes until cheese is melted.

While peppers are cooking prepare noodles.

I like to substitute 1 chicken bouill.

Ingredients

green bell peppers, boneless skinless chicken breast, diced onion, sliced mushrooms, fat-free cheddar cheese, honey-baked ham, tomatoes, reduced-sodium fat-free chicken broth, minced garlic cloves, salt & pepper, wide egg noodles, olive oil