Chicken-Stuffed Peppers

• 4 medium size green peppers
• 2 medium size red peppers
• 2 medium size yellow peppers
• 1 small zucchini (about 8 oz.)
• 2 Tbsp. salad oil
• 1 1/4 lb. ground chicken
• 3/4 (24 oz.) pkg. frozen hash brown potato patties (6 patties)
• 1 large onion, chopped
• 4 tsp. curry powder
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. dark seedless raisins
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 1/4 c. milk

1. About 1 1/4 hours before serving, cut off top third from each pepper. Reserve tops.
2. Remove seeds from peppers.
3. Dice zucchini. In a 12-inch skillet, in 1-inch of water, place pepper bottoms. Over high heat, heat to boiling.
4. Reduce heat to low. Cover and simmer 5 minutes or until peppers are tender-crisp, turning peppers occasionally.
5. Remove peppers from skillet; drain. Add pepper tops to water in skillet.
6. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 1 to 2 minutes until tender-crisp. Drain.

green peppers, red peppers, yellow peppers, zucchini, salad oil, ground chicken, frozen hash brown potato patties, onion, curry powder, salt, pepper, raisins, condensed cream, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275613 (may not work)