- 4 large green peppers
- 1/3 cup chopped onion
- 1 garlic clove, minced
- 2 tablespoons butter or margarine
- 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
- 1/3 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; set aside. In a large saucepan, saute onion and garlic in butter until tender. Add 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 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.
Reviews forChicken-Stuffed Green Peppers
"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."
"Not the greatest most flavorful recipe. Good way to incorporate chicken and the bountiful green pepper harvest. Was better as leftovers."
"I added some hot peppers chopped up to spice it up some! Excellent"