Print Options

Back to Chicken-Stuffed Green Peppers >

Include these items:

Select reviews >

Taste of Home Logo

Chicken-Stuffed Green Peppers

 Chicken-Stuffed Green Peppers
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
4 ServingsPrep: 1 hour Bake: 30 min.


  • 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


  • 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 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.

2 of 2

Chicken-Stuffed Green Peppers (continued)

Directions (continued)

  • 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.
  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.