Ingredients
4 large green peppers1/3 cup chopped onion1 garlic clove, minced2 tablespoons butter3 cups diced cooked chicken2 cups chicken broth1 package (6 ounces) long grain brown and wild rice blend1/3 cup sliced celery1/4 cup finely chopped carrots1/4 teaspoon dried basil1/4 teaspoon dried thyme1 can (14-1/2 ounces) diced tomatoes, undrained1 cup chopped fresh mushrooms1/2 cup chopped zucchini1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside.
In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender.
Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers.
Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.
