Stuffed Bell Peppers-Monday Night Dinner

This was dinner Monday night.  It was oh so yummy!  I looked over several stuffed bell pepper recipes and kind of just came up with my own thing.  I must say it again, Very Yummy!

Chicken Breasts

4 green bell peppers

2 cups of brown rice

1/2 onion

1/2 a container of mushrooms

1 can of cream of mushroom

6 strips of bacon

shredded cheddar cheese

Preheat the oven to 400 degrees.  Cook the bacon in the oven for 12 to 15 minutes.  Set bacon aside.  Leave oven at 400 degrees. 

Boil brown rice and follow directions as on package.  Set rice aside.

Season about 5 chicken breasts strips to your liking.  I used garlic powder, onion powder, Mrs. Dash Tableblend, and a little cayenne pepper.  Place the chicken breasts in a foil lined dish.  Spread the cream of mushroom over the chicken breasts and put in the oven for 45 minutes to an hour.  While that is cooking, cut the caps off of the 4 bell peppers.  Set the tops aside to use in the mixture.  Discard of the seeds in the bell pepper.  Chop the mushrooms.  Dice the onion and bell pepper in a chopper.  Saute' the mushrooms, onion, and bell pepper in about 1/4 of a stick of butter. 

In a medium size bowl, cut up the chicken breasts after they are done.  Add the onion, mushrooms, and bell peppers.  Add all of the cream of mushroom from the dish that the chicken cooked in.  Then add the rice.  Mix together and add any extra seasonings to taste.

Scoop the mixture into the empty bell peppers.  I placed my bell peppers in an 8x8 dish, so they are kind of close together.  Cook them for 20 minutes.  Then take them out, sprinkle cheddar cheese, and cook an additional 5 minutes. 

Voila!  Enjoy!