Chicken-Stuffed Green Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 4 stuffed peppers
  • 4 large green peppers
  • 2 Tbsp butter
  • ⅓ cup onion, chopped
  • 3 garlic cloves, minced
  • 3 cups white meat rotisserie chicken, shredded or chopped
  • 2 cups low-sodium broth
  • 1 package (6 oz) long-grain brown and wild rice blend
  • ⅓ cup celery, sliced
  • ¼ cup carrots, finely chopped
  • ¼ tsp dried basil
  • ¼ tsp dried thyme
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup mushrooms, cleaned and chopped
  • ½ cup zucchini, chopped
  • ¼ cup grated Parmesan cheese
  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of water to a boil over high heat. Cut tops off peppers; remove seeds. Boil water for 3 minutes. Drain and place upside down on paper towels; set aside.
  3. In a large saucepan, heat butter over medium-high heat. Once hot, add onion and garlic and saute until tender. Add the chicken, broth, rice, celery, carrots, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender.
  4. Remove from the heat; stir in the tomatoes, mushrooms and zucchini.
  5. Spoon rice mixture into the peppers; place in a baking dish that has been sprayed with cooking spray.
  6. Cover with foil and bake for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes more. Serve hot.
Recipe from Taste of Home
Nutrition Information
Serving size: 1 stuffed pepper Calories: 422 Fat: 10.0 Carbohydrates: 49.0 Sugar: 10.3 Sodium: 762 Fiber: 5.5 Protein: 34.5 Cholesterol: 88
Recipe by Prevention RD at