Chicken-Stuffed Green Peppers

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.