Chicken-Stuffed Green Peppers

• 4 large green peppers
• 1/3 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons butter
• 3 cups diced cooked chicken
• 2 cups chicken broth
• 1 package (6 ounces) long grain brown and wild rice blend
• 1/3 cup sliced celery
• 1/4 cup finely chopped carrots
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped zucchini
• 1/4 cup grated Parmesan cheese

1. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside.
2. In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender.
3. Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers.
4. Cover and bake at 350u0b0 for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.

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

Taken from www.tasteofhome.com/recipes/chicken-stuffed-green-peppers/ (may not work)