Chicken-Stuffed Green Peppers
TOTAL TIME: Prep: 1 hour Bake: 30 min.
YIELD: 4 servings.
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
Ingredients
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4 large green peppers
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1/3 cup chopped onion
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1 garlic clove, minced
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2 tablespoons butter
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3 cups diced cooked chicken
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2 cups chicken broth
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1 package (6 ounces) long grain brown and wild rice blend
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1/3 cup sliced celery
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1/4 cup finely chopped carrots
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1/4 teaspoon dried basil
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1/4 teaspoon dried thyme
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup chopped fresh mushrooms
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1/2 cup chopped zucchini
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1/4 cup grated Parmesan cheese
Directions
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1.
Preheat oven to 350°. 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.
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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.
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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.
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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.
Nutrition Facts
1 each: 505 calories, 16g fat (7g saturated fat), 113mg cholesterol, 1423mg sodium, 51g carbohydrate (11g sugars, 6g fiber), 41g protein.
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