Elisabeth's Mexican Stuffed Bell Peppers

My daughter helped me make the filling for these peppers so I named them after her.

• Ready In: 1 hr 15 mins
• 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

1. Cut tops off peppers and remove seeds and membranes; rinse and set aside.
2. Spray a skillet with nonstick spray. Add chicken and cook through; remove and set aside to cool. When cooled cut into bite size pieces.
3. Cook rice according to package directions; set aside.
4. Slice mushrooms and add to skillet; cook until mushrooms begin to soften. Add garlic, corn, salsa, rice and chicken; stir to combine.
5. Stuff peppers evenly with chicken/rice mixture.
6. 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.