Chicken Stuffed Yellow Bell Peppers (serves 2)
rec.food.recipes/Mike W. (2000)

I created this one last night, and my wife and I agree, it is excellent. The recipe below makes two large peppers.

1 chicken breast, boiled in salt water, cut across the grain
1 can of Rotel tomatoes & green chiles (chopped)
2 large yellow bell peppers
1/2 cup Green onions, chopped
4-5 fresh mushrooms, cut up
3 Tbsp butter
1/2 cup instant rice
Spices

Saute chicken and onions in butter with your favorite seasonings. (I used Season-All and Cavenders), while heating Rotel, rice, 1/2 cup water, and mushrooms.) Mix lightly-browned chicken into Rotel rice. (The mixture should be juicy to avoid drying out in oven. Add small amount of water as needed.) Stuff peppers and bake at 350 degrees for approximately one hour.