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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Melt margarine or butter in a large saucepan over medium heat. Add celery and cook about 5 minutes or until tender.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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

285 calories; 11 g total fat; 5 g saturated fat; 70 mg cholesterol; 743 mg sodium. 21 g carbohydrates; 1 g fiber; 23 g protein; 486 IU vitamin a; 32 mg vitamin c; 101 mg calcium; 2 mg iron;

Reviews (1)

7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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.