Elisabeth's Mexican Stuffed Bell Peppers

1. 1

   Cut tops off peppers and remove seeds and membranes; rinse and set aside.

2. 2

   Spray a skillet with nonstick spray.

3. 3

   Add chicken and cook through; remove and set aside to cool.

4. 4

   When cooled cut into bite size pieces.

5. 5

   Cook rice according to package directions; set aside.

6. 6

   Slice mushrooms and add to skillet; cook until mushrooms begin to soften.

7. 7

   Add garlic, corn, salsa, rice and chicken; stir to combine.

8. 8

   Stuff peppers evenly with chicken/rice mixture.

9. 9

   Set upright in large stock pot; fill pan with chicken broth halfway up the sides of peppers.

10. 10

    Cover and bring to a boil; reduce heat and simmer for 45 minutes or until peppers are cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.