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Chicken-Stuffed Green Bell Peppers

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1hr 30mins

Ingredients Nutrition


  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.

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