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Chicken and Rice Stuffed Peppers

Makes: 10 servings
Prep 30 mins Bake 350°F 40 mins Stand 5 mins
Chicken and Rice Stuffed Peppers
Ingredients
  • 1  tablespoon  margarine or butter
  • 1/2  cup  finely chopped celery
  • 1 10 3/4 ounce can  reduced-fat and reduced-sodium condensed cream of mushroom soup
  • 1  cup  water or chicken broth
  • 1  envelope  single-serving size envelope instant onion soup mix (about 1 tablespoon)
  • 4  cups  cubed cooked chicken
  • 3  cups  hot cooked rice
  • 5  large  green sweet peppers (about 8 ounces each)
  • 1  teaspoon  lemon-pepper seasoning
  • 1 1/4  cups  shredded cheddar cheese (5 ounces)
  • 1/3  cup  chopped pimiento
Directions

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)
  • Servings Per Recipe 10,
  • cal. (kcal) 285,
  • Fat, total (g) 11,
  • chol. (mg) 70,
  • sat. fat (g) 5,
  • carb. (g) 21,
  • fiber (g) 1,
  • pro. (g) 23,
  • vit. A (IU) 486,
  • vit. C (mg) 32,
  • sodium (mg) 743,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 1,
  • Lean Meat () 3,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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