Cheesy Chicken Stuffed Peppers

• 4 Boneless skinless chicken breast
• 8 Celery stalks
• 2 Green onions, chopped
• 1/4 Red onion large, chopped
• 1 tbsp Parsley, fresh chopped
• 1 tsp thyme, fresh chopped
• 1/2 tbsp Seasoning Salt
• 1 tsp Pepper
• 2 garlic cloves chopped
• 2 tbsp oil
• 1 cup water
• 1 cup instant rice, cooked
• 1/2 cup Cheddar Cheese

1. Preheat oven to bake at 350
2. Cut chicken breasts into small squares.
3. Chop all other ingredients.
4. Add oil to skillet.
5. Place all ingredients into skillet except for rice, mix.
6. Cook until chicken is done and veggies are soft (about 30 min).
7. Add water and stir.
8. Cook until all water is gone.
9. Add in cooked rice, stir and let simmer for 5 min.
10. Cut the tops off bell peppers and clean out the inside.
11. Keep lid of pepper for future use.
12. Put chicken mixture inside peppers.
13. Pressing down firm to fill full pepper.
14. And add to oiled baking pan.
15. Shred cheddar cheese and add to top of mixture.
16. Replace pepper lid and bake at 350 for 30-45 min, until pepper is tender.

chicken breast, celery, green onions, red onion, parsley, thyme, salt, pepper, garlic, oil, water, instant rice, cheddar cheese

Taken from cookpad.com/us/recipes/364628-cheesy-chicken-stuffed-peppers (may not work)