Elisabeth's Mexican Stuffed Bell Peppers |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My daughter helped me make the filling for these peppers so I named them after her. Ingredients:
6 bell peppers |
1 lb boneless skinless chicken breast |
1 cup brown rice, uncooked |
8 ounces fresh mushrooms |
2 garlic cloves, minced |
1 cup canned whole kernel corn |
1 1/2 cups salsa |
chicken broth |
Directions:
1. Cut tops off peppers and remove seeds and membranes; rinse and set aside.
2. Spray a skillet with nonstick spray. Add chicken and cook through; remove and set aside to cool. When cooled cut into bite size pieces.
3. Cook rice according to package directions; set aside.
4. Slice mushrooms and add to skillet; cook until mushrooms begin to soften. Add garlic, corn, salsa, rice and chicken; stir to combine.
5. Stuff peppers evenly with chicken/rice mixture.
6. Set upright in large stock pot; fill pan with chicken broth halfway up the sides of peppers. Cover and bring to a boil; reduce heat and simmer for 45 minutes or until peppers are cooked through.
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