Chicken-Stuffed Green Peppers

Name: Chicken-Stuffed Green Peppers
Prep time: 60 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 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

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

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.
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.

Nutrition Facts

1 each: 505 calories, 16g fat (7g saturated fat), 113mg cholesterol, 1423mg sodium, 51g carbohydrate (11g sugars, 6g fiber), 41g protein.

Originally published as Chicken-Stuffed Green Peppers in Country Woman July/August 1998

Reviews

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Average Rating:

martreck

Feb 15, 2016

My husband really like this recipe, I love the versatility of it. I leave out the zucchini which I don't like, but add more mushrooms that I do. I've also used plain long grain and wild rice and added my own spices when I didn't have the boxed kind. I'm going to try to zip it up by using the canned diced tomatoes with chopped peppers which I think will work well. I don't use green peppers instead I use yellow or red.
eversbeaver

Aug 2, 2013

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

Mar 7, 2012

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