Chicken-Stuffed Green Peppers Recipe

ingredients

4 large green bell peppers
1/3 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
3 cups diced cooked chicken
2 cups chicken broth
1 package (6 ounce size) long grain brown and wild rice blend
1/3 cup sliced celery
1/4 cup finely chopped carrots
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 can (14.5 ounce size) diced tomatoes, undrained
1 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/4 cup grated Parmesan cheese

directions

Cut tops off peppers, remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels, 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 greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers.

Cover and bake at 350 degrees F 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.

nutrition data

494 calories, 13 grams fat, 49 grams carbohydrates, 47 grams protein per serving.

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