Directions:
- Cut tops off of peppers and remove seeds.
- Place peppers in a large pot of boiling water and boil for 3 minutes.
- Drain and rinse in cold water; set aside.
- In a saucepan, cook onion and garlic in melted butter until tender.
- Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.
- Lower heat; cover and simmer until the rice is tender.
- Remove from heat; stir in tomatoes, mushrooms, and zucchini.
- Spoon mixture into the peppers; put in a greased 2-quart casserole.
- Spoon remaining rice mixture around the peppers.
- Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.
- Uncover and sprinkle with parmesan cheese, bake 5 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.99 Kcal (2939 kJ) | ||
| Calories from fat | 405.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.1g | 69% | |
|---|---|---|---|
| Cholesterol | 102.57mg | 34% | |
| Sodium | 1586.56mg | 66% | |
| Potassium | 1160.44mg | 25% | |
| Total Carbs | 41.55g | 14% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 4.9g | 20% | |
| Protein | 35.52g | 71% | |
| Vitamin C | 152.8mg | 255% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.8mg | 15% | |
| Calcium | 223.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 123.08 Kcal (515 kJ) | ||
| Calories from fat | 71.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 69% | |
|---|---|---|---|
| Cholesterol | 17.98mg | 34% | |
| Sodium | 278.18mg | 66% | |
| Potassium | 203.47mg | 25% | |
| Total Carbs | 7.29g | 14% | |
| Sugars | 0.9g | 21% | |
| Dietary Fiber | 0.86g | 20% | |
| Protein | 6.23g | 71% | |
| Vitamin C | 26.8mg | 255% | |
| Iron | 0.5mg | 15% | |
| Calcium | 39.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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