Japonica, Shiitake and Chicken Stuffed Peppers | Oregonian Recipes

Ingredients

• 6 large red bell peppers
• 1 cup japonica rice
• 2 cups low-sodium chicken broth
• 2 tablespoons butter
• 5 ounces shiitake mushroom caps, thinly sliced
• Kosher salt and ground black pepper
• 1/4 cup chopped shallots
• 3 cloves garlic, minced
• 2 ribs celery, diced
• 1 small yellow onion, diced
• 2 cups chopped or shredded cooked chicken
• 2 tablespoons chopped fresh marjoram or oregano
• 4 ounces goat cheese, crumbled