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Elisabeth's Mexican Stuffed Bell Peppers

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“My daughter helped me make the filling for these peppers so I named them after her.”
1hr 15mins

Ingredients Nutrition


  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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