Chicken-Stuffed Green Bell Peppers

• large green peppers↗4
• chopped onion1⁄3 cup
• minced garlic1 teaspoon
• butter or margarine↗2 tablespoons
• chopped cooked chicken3 cups
• chicken broth↗2 cups
• long grain brown and wild rice↗1 package

  (6 ounce)

• chopped celery1⁄3 cup
• chopped carrot1⁄4 cup
• dried basil↗1 teaspoon
• dried thyme↗1⁄2 teaspoon

  1/2

• diced tomatoes1 can

  undrained

• chopped fresh mushrooms1 cup
• chopped zucchini1⁄2 cup
• grated parmesan cheese1⁄2 cup

Step-by-step instructions

1. 1

   Cut tops off of peppers and remove seeds.

2. 2

   Place peppers in a large pot of boiling water and boil for 3 minutes.

3. 3

   Drain and rinse in cold water; set aside.

4. 4

   In a saucepan, cook onion and garlic in melted butter until tender.

5. 5

   Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.

6. 6

   Lower heat; cover and simmer until the rice is tender.

7. 7

   Remove from heat; stir in tomatoes, mushrooms, and zucchini.

8. 8

   Spoon mixture into the peppers; put in a greased 2-quart casserole.

9. 9

   Spoon remaining rice mixture around the peppers.

10. 10

    Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.

11. 11

    Uncover and sprinkle with parmesan cheese, bake 5 minutes more.