Chicken-Stuffed Green Bell Peppers |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
Ingredients:
4 large green peppers |
1/3 cup chopped onion |
1 teaspoon minced garlic |
2 tablespoons butter or 2 tablespoons margarine |
3 cups chopped cooked chicken |
2 cups chicken broth |
1 (6 ounce) package long grain brown and wild rice |
1/3 cup chopped celery |
1/4 cup chopped carrot |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 cup chopped fresh mushrooms |
1/2 cup chopped zucchini |
1/2 cup grated parmesan cheese |
Directions:
1. Cut tops off of peppers and remove seeds.
2. Place peppers in a large pot of boiling water and boil for 3 minutes.
3. Drain and rinse in cold water; set aside.
4. In a saucepan, cook onion and garlic in melted butter until tender.
5. Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.
6. Lower heat; cover and simmer until the rice is tender.
7. Remove from heat; stir in tomatoes, mushrooms, and zucchini.
8. Spoon mixture into the peppers; put in a greased 2-quart casserole.
9. Spoon remaining rice mixture around the peppers.
10. Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.
11. Uncover and sprinkle with parmesan cheese, bake 5 minutes more.
|
|