Chicken and Rice Stuffed Peppers

This home-style baked stuffed pepper casserole recipe was treated to a health makeover: It's now lower in fat and calories than traditional stuffed pepper dishes.

3 users rated this recipe an average rating of 3.5
  • Makes: 10 servings
  • Prep: 30 mins
  • Bake: 40 mins 350°F
  • Stand: 5 mins
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Chicken and Rice Stuffed Peppers
tablespoon margarine or butter
cup finely chopped celery
10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
cup water or chicken broth
envelope single-serving size envelope instant onion soup mix (about 1 tablespoon)
cups cubed cooked chicken
cups hot cooked rice
large green sweet peppers (about 8 ounces each)
teaspoon lemon-pepper seasoning
1 1/4
cups shredded cheddar cheese (5 ounces)
cup chopped pimiento
  1. Melt margarine or butter in a large saucepan over medium heat. Add celery and cook about 5 minutes or until tender.
  2. Stir in condensed mushroom soup, water or broth, and onion soup mix. Heat until bubbly. Stir in chicken, heat through. Stir in rice' remove from heat.
  3. To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning.
  4. Bake peppers, loosely covered with foil, in a 350 degree F oven about 45 minutes or until heated through. Top with cheese and pimiento. Bake, uncovered, about 5 minutes more or until cheese is just melted. Makes 10 servings.
Nutrition Facts (Chicken and Rice Stuffed Peppers)
    Per serving:
  • 285 kcal cal.,
  • 11 g fat
  • (5 g sat. fat,
  • 70 mg chol.,
  • 743 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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