Steph’s Chicken&Rice Stuffed Peppers
(from KGRecipes’s recipe box)
Source: http://www.food.com/recipe/weight-watchers-chicken-and-rice-stuffed-bell-peppers-307768
Prep time: 10 minutes
Cook time: 55 minutes
Ingredients
- 1 tablespoon margarine or 1 tablespoon butter
- 1/2 cup finely chopped celery
- 10 3/4 ounces condensed cream of mushroom soup (reduced. fat, reduced sodium )
- 1 cup water or 1 cup chicken broth
- 1 tablespoon instant onion soup mix (about 1 envelope)
- 4 cups cooked chicken, cubed
- 3 cups hot cooked rice
- 5 large green sweet peppers, 8 ounces each
- 1 teaspoon lemon-pepper seasoning
- 1 1/4 cups shredded cheddar cheese (5 ounces)
Directions
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MELT margarine or butter in a large saucepan over medium heat.
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Add celery and cook about 5 minutes or till tender.
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STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
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Stir in chicken; heat through.
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Stir in rice; remove from heat.
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TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
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Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
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Divide chicken mixture among the pepper halves.
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Sprinkle with lemon-pepper seasoning.
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Cover and refrigerate up to 24 hours.
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TO SERVE, bake peppers, loosely covered with foil, in a 350ยบ oven about 55 minutes or till heated through.
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Top with cheese and pimiento.
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Bake, uncovered, about 5 minutes more or till cheese is just melted.