How to make it

  • Cut tops of peppers,seed,place in large pan,cook in boiling water for about 3 minutes,drain,rinse in cold water to stop the cooking of pepper.
  • In pan,cook onion,and garlic in butter until tender.
  • Add chicken,broth,rice with the contents of the seasoning packet,celery,carrot,basil and thyme,bring to a boil,reduce heat,cover and simmer for about 25 minutes or until the rice is tender.
  • Remove from heat,stir in tomatoes,mushrooms and zucchini,spoon all into peppers,place in a greased 2qt. baking dish,spoon the remaining rice mixture around the peppers.
  • Cover and bake in a 350 degree oven for about 25 to 30 minutes or until the peppers are tender and filling is heated through.
  • Uncover and sprinkle with the Parmesan Cheese,bake 5 minutes longer.

Reviews & Comments 4

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  • tillia 9 years ago
    This sounds like a great twist on stuffed peppers. I posted one too this summer. I came up w/ the the idea when making stuffed zucchini and stuffed peppers from the garden. I used ham, pineapple and rice. Just like your chicken stuffing, it is quite different and fun! Can't wait to try the chicken one!
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    " It was excellent "
    chefelaine ate it and said...
    Great recipe! Thanks! High fiver for it! :+D
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  • justjakesmom 9 years ago
    These sound soooo good, and I like the tip about the peppers. Thanks. Saving.
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