1 large bell pepper, halved and cleaned
1 cup cooked chicken
1 cup chopped mushrooms
1/4 cup diced celery
1/4 cup diced onion
1 tablespoon fresh thyme, divided
1 Tablespoon butter
1 cup tomato puree
1/4 cup chicken stock
salt and pepper to taste
Blanch pepper halves in boiling water for 2 minutes. Drain and place in casserole dish.
Sauté mushrooms, celery, onion and half the thyme in butter.Add chicken and stir.
Stuff peppers with mixture. Mix together tomato puree, chicken broth and the rest of the thyme. Salt and pepper to taste.
Pour over peppers and bake at 350 for approximately 20 minutes until thoroughly heated.