Chicken-Stuffed Green Bell Peppers

• 4 large green peppers
• 1/3 cup chopped onion
• 1 teaspoon minced garlic
• 2 tablespoons butter or 2 tablespoons margarine
• 3 cups chopped cooked chicken
• 2 cups chicken broth
• 1 (6 ounce) package long grain brown and wild rice
• 1/3 cup chopped celery
• 1/4 cup chopped carrot
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped zucchini
• 1/2 cup grated parmesan cheese

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.

green peppers, onion, garlic, butter, chicken, chicken broth, long grain brown, celery, carrot, basil, thyme, tomatoes, fresh mushrooms, zucchini, parmesan cheese

Taken from www.food.com/recipe/chicken-stuffed-green-bell-peppers-49069 (may not work)