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Chicken-Stuffed Green Peppers Recipe
Chicken-Stuffed Green Peppers Recipe photo by Taste of Home

Chicken-Stuffed Green Peppers Recipe

Read Reviews (2)
4.5 2
Publisher Photo
Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son. -Shelley Armstrong, Buffalo Center, Iowa
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 4 large green peppers
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 3 cups diced cooked chicken
  • 2 cups chicken broth
  • 1 package (6 ounces) 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 (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped zucchini
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 serving (1 each) equals 505 calories, 16 g fat (7 g saturated fat), 113 mg cholesterol, 1,423 mg sodium, 51 g carbohydrate, 6 g fiber, 41 g protein.

Directions

  1. 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.
  2. In a large saucepan, saute the onion and garlic in butter until tender. Add the 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.
  3. Remove from the heat; stir in the 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.
  4. Cover and bake at 350° 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. Yield: 4 servings.
Originally published as Chicken-Stuffed Green Peppers in Country Woman July/August 1998, p31

Nutritional Facts

1 serving (1 each) equals 505 calories, 16 g fat (7 g saturated fat), 113 mg cholesterol, 1,423 mg sodium, 51 g carbohydrate, 6 g fiber, 41 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken-Stuffed Green Peppers(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 2, 2013

Not the greatest most flavorful recipe. Good way to incorporate chicken and the bountiful green pepper harvest. Was better as leftovers.

MY REVIEW
Reviewed Mar. 7, 2012

I added some hot peppers chopped up to spice it up some! Excellent

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