Chicken Mushroom Stuffed Bell Peppers

Directions

1. 1
   Preheat oven to 400°F.
2. 2
   In 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
3. 3
   Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
4. 4
   Season Chicken with salt & pepper to taste.
5. 5
   Add chicken and mushrooms to skillet, saute 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
6. 6
   Saute uncovered until chicken stock is evaporated/absorbed.
7. 7
   In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
8. 8
   Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
9. 9
   Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
10. 10
    Return to oven for 3-5 minutes until cheese is melted.
11. 11
    While peppers are cooking prepare noodles.
12. 12
    I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
13. 13
    Prepare according to package directions, drain and toss with remaining olive oil.
14. 14
    To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
15. 15
    Enjoy!