Chicken-Stuffed Green Bell Peppers

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Ingredients Nutrition


  1. Cut tops off of peppers and remove seeds.
  2. Place peppers in a large pot of boiling water and boil for 3 minutes.
  3. Drain and rinse in cold water; set aside.
  4. In a saucepan, cook onion and garlic in melted butter until tender.
  5. Add chicken, broth, rice with seasoning packet contents, celery, carrot, basil, and thyme; bring to a boil.
  6. Lower heat; cover and simmer until the rice is tender.
  7. Remove from heat; stir in tomatoes, mushrooms, and zucchini.
  8. Spoon mixture into the peppers; put in a greased 2-quart casserole.
  9. Spoon remaining rice mixture around the peppers.
  10. Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and the filling is heated thoroughly.
  11. Uncover and sprinkle with parmesan cheese, bake 5 minutes more.
Most Helpful

5 5

I have made this recipe twice so far and it is a family favorite. When I make our weekly menu and ask for ideas, this is always suggested by my boys! I use quinoa in place of the rice and uses summer savory and smoked paprika in place of the spice packet. Thanks for this incredible recipe!

Every summer I use my vegetable garden green peppers to make this receipe--several times! This is so delicious! You have to try this recipe. So much tastier than beef stuffed peppers.

4 5

I have this same recipe and have been making it for years. This is so good and a different way to enjoy stuffed peppers!