Ingredients

• 3 large bell peppers, cut in half lengthwise and seeds removed

• 6 tablespoons of Challenge Butter, divided

• 3 cups of leftover precooked chicken, diced or shredded

• 1 large onion, cut into thin slices

• 8 ounces of mushrooms, sliced

• 2 cloves of garlic

• 2 tablespoons of balsamic vinegar

• Salt and pepper to taste

• 12 slices of provolone cheese

• 1 teaspoon of dried Italian seasoning, or 2 tablespoons of fresh diced parsley (optional)

Directions

1. Preheat oven to 400 degrees

2. Place peppers on a baking sheet. Melt 2 tablespoons of butter in a microwave-safe bowl. Place in microwave for 30 seconds or until melted. Brush peppers with melted butter. Roast peppers in the oven for 20 minutes.

3. In a medium skillet over medium-high heat, add the remaining butter, onions, and mushrooms. Cook until softened, about 4-5 minutes. Stir in chicken.

4. Remove peppers from the oven. Place one slice of cheese in the bottom of each. Fill with the chicken filling and top with the second slice of cheese.

5. Place pan back into oven continue baking for 10 minutes, and the cheese is browned and bubbly. Let cool, garnish with Italian seasoning or diced parsley if desired.

Serves 6

 

Chef Tips

• Choose peppers that are firm and glossy and have a deep, vivid color. For this recipe, any color pepper will work great! If your family likes things spicy, try using an Anaheim or poblano pepper for variety.

• Choose peppers that feel heavy for their size. They should be firm but give slightly when pressed. The stems should be fresh and bright in color. 

• Avoid peppers that have any wrinkles, sunken areas, cuts, dark spots, or soft spots. 

• Fun Fact-If you want to eat the pepper raw, choose a ‘female’ pepper.  A female pepper will have 4 points on the bottom. They have more seeds, but the flesh will be sweeter than a ‘male’ pepper, which has 3 points on the bottom.