Creamy Wild Mushroom & Chicken Stuffed Bell Peppers on Bed of Spinach

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large red or yellow bell peppers 2 lbs boneless, skinless chicken breasts 8 oz wild mushrooms (chanterelle, porcini, or morel) 1 cup heavy cream 3 cups fresh spinach 1 medium onion, finely chopped 2 cloves garlic, minced 4 tbsp olive oil Salt and pepper to taste 1/4 tsp ground paprika 1/4 tsp ground marjoram Fresh parsley for garnish

Instructions

1. a. Preheat oven to 375°F (190°C). b. Cut the tops off the bell peppers and remove seeds. c. In a large pan, heat 2 tbsp olive oil over medium heat. Add onion and garlic, sauté until translucent. d. Add chicken breasts to the pan and cook until browned, seasoning with salt, pepper, paprika, and marjoram. Remove from pan and let cool. e. In the same pan, add 2 tbsp olive oil and sauté wild mushrooms until tender. f. Combine cooked chicken, mushrooms, and heavy cream in a blender or food processor. Blend until smooth and creamy. g. Stuff bell peppers with the chicken mushroom mixture, then place them on a baking sheet. h. Bake for 25 minutes or until the peppers are tender. i. Toss fresh spinach in a small amount of olive oil and arrange around the stuffed peppers. j. Garnish with fresh parsley and serve immediately.

Chef’s Insight

Allow the chicken to cool slightly before blending for a smoother texture

Notes

Use high-quality ingredients for the best flavor and mouthfeel