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