3. Chicken and Mushroom-Stuffed Peppers
If you’re a fan of chicken and mushroom pie, then this recipe is for you. Stuffed with chicken and fresh mushrooms, it’s a creamy sensation with loads of flavor.
INGREDIENTS
5-Red bell peppers.
4-tablespoons all-purpose flour.
3-tablespoons grass-fed butter.
2-cups cooked brown rice.
1-onion – diced.
3-stalks celery – diced.
2-lbs. Shiitake mushrooms – sliced.
5-teaspoons dried oyster mushrooms ground into powder.
2-cups chicken broth.
2-cups whole raw milk.
1-teaspoon dried thyme.
2-cups cooked and shredded the chicken breast.
1-¼-cups Monterey jack cheese – grated.
2-tablespoons extra-virgin olive oil.
Crushed Himalayan pink salt and cracked black pepper.
METHOD
Preheat the oven to 375F. Grease a baking dish with grass-fed butter and set aside.
Place a skillet over medium-high heat and add the oil. Toss in the celery and onions – sauté until soft. Add the mushrooms and sauté for another 5-minutes, then transfer to a bowl.
Add the flour to the skillet along with a tablespoon of grass-fed butter. Pour in the chicken broth and the milk. Crush in the thyme and the ground mushroom powder – season with salt and pepper.
Bring the mixture to the boil, and reduce the heat. Let the sauce simmer until it reduces by half of its volume. Add the chicken and the rice, cook until warm.
Stuff the peppers and top with some grated cheese. Place in the oven to bake for 30-minutes until the cheese begins to bubble and brown.