Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 2 cups cooked and shredded chicken
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of boiling water, blanch the bell pepper halves for 3-4 minutes until slightly softened. Remove from the water and set aside.
3. In a mixing bowl, combine the cooked and shredded chicken with the diced onion, green bell pepper, red bell pepper, and frozen peas.
4. In a separate pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
5. Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming.
6. Add the salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried basil. Stir to combine.
7. Add the chicken and vegetable mixture to the pot and stir to coat in the sauce.
8. Spoon the chicken à la king mixture into the blanched bell pepper halves, filling them to the top.
9. Place the stuffed peppers in a baking dish and bake for 25-30 minutes until the peppers are tender and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 23g
Carbohydrates: 20g
Protein: 25g
Sodium: 670mg
Sugar: 8g
Substitutions for ingredients:
- Cooked and shredded turkey or beef can be used instead of chicken.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add diced mushrooms to the chicken and vegetable mixture.
- Use different colored bell peppers for a more colorful presentation.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- To make the filling ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
- To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes until heated through.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or quinoa for a complete meal.
Garnishes:
Sprinkle chopped fresh parsley or cilantro over the stuffed peppers before serving.
Pairings:
Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Roasted sweet potatoes
- Garlic roasted broccoli
- Grilled asparagus
Troubleshooting advice:
- If the filling is too thick, add more chicken broth or heavy cream to thin it out.
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
- Reheat leftover stuffed peppers to an internal temperature of 165°F before eating.
Food history:
Chicken à la king is a classic American dish that originated in the late 19th century. It was named after E. Clark King, who was a prominent New York City hotelier.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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