Today, we're making a hearty and delicious recipe that’s perfect for family dinners or special occasions: Chicken Mushroom Stuffed Bell Peppers. The red bell peppers are packed with savory chicken, earthy mushrooms, and vibrant greens, all wrapped in warm spices. It’s a feast for the eyes and the taste buds, enjoy!
Serves 4 as a side dish
Prep: 30 minutes
Baking : 45 minutes
Ingredients:
400g Chicken thighs
4 large bell peppers (any color)
200g Mushroom
150g spinach or mustard greens (rayo ko saag)
1 medium onion, finely chopped
3 cloves garlic, minced
½ tablespoon ginger, minced
1 medium tomato, diced
2 green chilies, finely chopped (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon coriander powder
½ teaspoon turmeric powder (to marinade)
¼ teaspoon turmeric powder (to cook)
½ teaspoon garam masala (homemade or store-bought)
½ tsp roasted cumin powder (homemade or store-bought)
1.5 tablespoon mustard oil (olive or vegetable oil)
Salt to taste
Fresh cilantro (coriander) for garnish
How to make:
Step 1: Marinate the Chicken
Take 400g chicken thighs, skin and bone removed, and chop them into small cubes.
Toss them in a bowl with ½ tsp turmeric, 1 tsp coriander powder, a pinch of salt, and a drizzle of mustard, olive, or vegetable oil.
Mix well, cover, and let it sit for 30 minutes. The flavors will soak right in, making the chicken irresistible!
Step 2: Prep the Veggies
Slice the tops off 4 large bell peppers and remove the seeds and membranes. Save those tops for later!
Roughly chop 200g mushrooms, finely dice 1 onion, and mince 3 cloves of garlic, 1 tbsp ginger, and 2 green chilies (or adjust for your heat level).
Dice 1 ripe tomato, and have 150g spinach or mustard greens washed and ready.
Preheat your oven to 375°F (190°C)—because it’s almost time to bake!
Step 3: Sear the Chicken
Heat 1 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and let them splutter until fragrant.
Add the marinated chicken and stir-fry until it’s golden brown and slightly crispy. Those caramelized bits at the bottom? That’s pure flavor! Once done, transfer the chicken to a plate.
Step 4: Cook the Aromatics
In the same pan, sauté the onion with 2 tbsp chicken broth (instead of extra oil) to lift the browned bits from the pan.
Add garlic, ginger, and chilies, cooking until golden and fragrant.
Sprinkle in ¼ tsp turmeric and ½ tsp cumin powder, stirring for a few seconds to toast the spices.
Step 5: Add the Veggies and Mushrooms
Add the diced tomato and cook until softened.
Toss in the mushrooms and stir until they release their juices and become tender.
Step 6: Bring Back the Chicken
Add the seared chicken to the pan. Stir everything together, adding 2–3 tbsp chicken broth if needed to loosen the mixture.
Sprinkle ½ tsp garam masala, adjust salt to taste, and let it all simmer for a couple of minutes.
Step 7: Add the Greens
Break the spinach leaves in half and stir them in until they wilt completely.
Turn off the heat and mix in a handful of freshly chopped cilantro. Your stuffing is now ready, and it smells incredible!
Step 8: Stuff the Peppers
Take your prepared bell peppers and generously stuff them with the chicken-mushroom filling.
Place them in a baking dish and add ¼ cup chicken broth to the bottom to help them steam while baking.
Step 9: Bake to Perfection
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for another 10–15 minutes until the peppers are tender and slightly golden on top.
Step 10: Garnish and Serve
Garnish the stuffed peppers with more fresh cilantro.
Serve them hot with rice, salad, or a tangy achar on the side. These stuffed peppers are a total showstopper!
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