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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 674.65 Kcal (2825 kJ) | ||
| Calories from fat | 389.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.28g | 67% | |
|---|---|---|---|
| Cholesterol | 97.07mg | 32% | |
| Sodium | 1490.87mg | 62% | |
| Potassium | 1148.87mg | 24% | |
| Total Carbs | 41.22g | 14% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 33.11g | 66% | |
| Vitamin C | 152.7mg | 255% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 149.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 119.63 Kcal (501 kJ) | ||
| Calories from fat | 69.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 67% | |
|---|---|---|---|
| Cholesterol | 17.21mg | 32% | |
| Sodium | 264.37mg | 62% | |
| Potassium | 203.72mg | 24% | |
| Total Carbs | 7.31g | 14% | |
| Sugars | 0.9g | 20% | |
| Dietary Fiber | 0.86g | 19% | |
| Protein | 5.87g | 66% | |
| Vitamin C | 27.1mg | 255% | |
| Iron | 0.4mg | 14% | |
| Calcium | 26.6mg | 15% | |
* 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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