Chicken-Stuffed Peppers - cooking recipe

Ingredients

4 medium size green peppers
2 medium size red peppers
2 medium size yellow peppers
1 small zucchini (about 8 oz.)
2 Tbsp. salad oil
1 1/4 lb. ground chicken
3/4 (24 oz.) pkg. frozen hash brown potato patties (6 patties)
1 large onion, chopped
4 tsp. curry powder
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 c. dark seedless raisins
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/4 c. milk

Preparation

About 1 1/4 hours before serving, cut off top third from each pepper. Reserve tops.
Remove seeds from peppers.
Dice zucchini. In a 12-inch skillet, in 1-inch of water, place pepper bottoms. Over high heat, heat to boiling.
Reduce heat to low. Cover and simmer 5 minutes or until peppers are tender-crisp, turning peppers occasionally.
Remove peppers from skillet; drain. Add pepper tops to water in skillet.
Over high heat, heat to boiling. Reduce heat to low, cover and simmer 1 to 2 minutes until tender-crisp. Drain.