Chicken and Rice Stuffed Peppers
- Melt margarine or butter in a large saucepan over medium heat. Add celery and cook about 5 minutes or until tender.
- 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.
- 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.
- 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 ,
- 11 g fat
- (5 g sat. fat ,
- 70 mg chol. ,
- 743 mg sodium ,
- 21 g carb. ,
- 1 g fiber ,
- 23 g pro.
kirstenparris 42 Days Ago
I have been making this recipe for many years, and my family just loves it. I like to make my own dried onion soup mixture to lessen the salt, which I have to watch. These are just as good the second day. I highly recommend this recipe for someone wanting a change from the usual stuffed peppers.