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
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Ingredients

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Directions

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

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  • 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.

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  • 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.

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  • 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
12/07/2018
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.