Elisabeth's Mexican Stuffed Bell Peppers
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 bell peppers
- 1 lb boneless skinless chicken breast
- 1 cup brown rice, uncooked
- 8 ounces fresh mushrooms
- 2 garlic cloves, minced
- 1 cup canned whole kernel corn
- 1 1⁄2 cups salsa
- chicken broth
directions
- Cut tops off peppers and remove seeds and membranes; rinse and set aside.
- Spray a skillet with nonstick spray. Add chicken and cook through; remove and set aside to cool. When cooled cut into bite size pieces.
- Cook rice according to package directions; set aside.
- Slice mushrooms and add to skillet; cook until mushrooms begin to soften. Add garlic, corn, salsa, rice and chicken; stir to combine.
- Stuff peppers evenly with chicken/rice mixture.
- Set upright in large stock pot; fill pan with chicken broth halfway up the sides of peppers. Cover and bring to a boil; reduce heat and simmer for 45 minutes or until peppers are cooked through.
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RECIPE SUBMITTED BY
I lost 75 pounds using Weight Watchers and have been maintaining that loss since October 2006. I love to cook and try new recipes. I am always looking for new recipes and have been known to read cookbooks for fun. Lucky for me my family is eager to try new foods so I get to experment often.
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