Chicken-Stuffed Green Bell Peppers

READY IN: 1hr 30mins
Top Review by Carter Crew Cook

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!

Ingredients Nutrition

Directions

  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.

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