Elisabeth's Mexican Stuffed Peppers

6 bell peppers

1 lb boneless, skinless chicken breast

1 cup uncooked brown rice

8 oz fresh mushrooms

2 cloves garlic, minced
1 cup canned whole kernel corn
1 1/2 cups salsa
chicken broth

Cut tops off peppers and remove seeds and membranes; rinse and set aside. Spray a skillet with nonstick spray. Add chicken and cook through; remove and set aside to cool. When cooled cut into bite size pieces. Cook rice according to package directions; set aside. Slice mushrooms and add to skillet; cook until mushrooms begin to soften. Add garlic, corn, salsa, rice and chicken; stir to combine. Stuff peppers evenly with chicken/rice mixture. Set upright in large stock pot; fill pan with chicken broth halfway up the sides of peppers. Cover and bring to a boil; reduce heat and simmer for 45 minutes or until peppers are cooked through.