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Chicken Stuffed Green Peppers




Source of Recipe


magazine


Recipe Introduction


I can't wait to try these!!! Yummy


List of Ingredients




4 large green peppers
1/3 cup chopped onion
1 garlic clove, minced
2 tbsp. butter
3 cups diced cooked chicken
2 cups chicken broth
1 pkg. (6 oz) long grain brown and wild rice blend
1/3 cup sliced celery
1/4 cup fienly chopped carrot
1/4 tsp. dried basil
1/4 tsp. dried thyme
1 can (141/2 oz.) diced tomatoes, undrained
1 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/4 cup grated parmesan cheese

Recipe



Cut tops off peppers and remove the seeds. In a large kettle, cooke peppers in boiling water for 3 minutes. Drain and rinse in cold water, set aside.

In a large saucepan, saute onion and garlic in butter until tender. Add chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme, bring to a boil. Reduce heat, cover and simmer for 25 minutes or until the rice is almost tender. Remove from the heat, stir in tomatoes, mushrooms and zucchini.

Spoon rice mixture into the peppers, place in a greaased 2 quart baking dish. Spoon the remaining rice mixture around peppers. Cover and bake at 350 degrees for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with parmesan cheese, bake 5 minutes longer. Yields: 4 servings.