Elisabeth's Mexican Stuffed Bell Peppers

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 bell peppers
• 1 lb boneless skinless chicken breast
• 1 cup brown rice, uncooked
• 8 ounces fresh mushrooms
• 2 garlic cloves, minced
• 1 cup canned whole kernel corn
• 1 1/2 cups salsa
• chicken broth

Recipe

• 1 cut tops off peppers and remove seeds and membranes; rinse and set aside.
• 2 spray a skillet with nonstick spray. add chicken and cook through; remove and set aside to cool. when cooled cut into bite size pieces.
• 3 cook rice according to package directions; set aside.
• 4 slice mushrooms and add to skillet; cook until mushrooms begin to soften. add garlic, corn, salsa, rice and chicken; stir to combine.
• 5 stuff peppers evenly with chicken/rice mixture.
• 6 set upright in large stock pot; fill pan with chicken broth halfway up the sides of peppers. cover and bring to a boil; reduce heat and simmer for 45 minutes or until peppers are cooked through.