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Chicken-Stuffed Green Peppers

Total Time

Prep: 1 hour Bake: 30 min.

Makes

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

  • 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

Directions

  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.
  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.

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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