Peppers Stuffed With Chicken And Rice Recipe
Servings: 10
Ingredients
- 1 Tbsp. Margarine or possibly butter
- 1/2 c. Finely minced celery
- 1 can (10 1/4-ounce.) reduced-fat and reduced-sodium condensed cream of mushroom soup
- 1 c. Water or possibly chicken broth
- 1 x Single-serving-size envelope instant onion soup mix (about 1 Tbsp.)
- 4 c. Cubed cooked chicken
- 3 c. Warm cooked rice
- 5 lrg Green sweet peppers, (about 8 ounce. each)
- 1 tsp Lemon-pepper seasoning
- 1Â 1/4 c. Cheddar cheese, shredded (5 ounce.)
- 1/3 c. Minced pimiento
Directions
- 1. In a large saucepan heat margarine or possibly butter over medium heat. Add in celery and cook about 5 min or possibly until tender.
- 2. Stir in condensed mushroom soup, water or possibly broth, and dry 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 side up, in a large shallow baking or possibly roasting pan. Divide chicken mix among the pepper halves. Sprinkle with lemon-pepper seasoning.
- 4. Cover peppers loosely with foil. Bake in a 350-F oven about 25 min or possibly until peppers are crisp-tender. Sprinkle with shredded cheese; top with pimiento. Bake, uncovered, about 5 min more or possibly until cheese is just melted.
- Makes 10 main-dish servings.
- Make-ahead directions: Assemble peppers as directed. Cover with foil and chill for up to 24 hrs. To serve, bake peppers, loosely covered with foil, in a 3500 oven about 55 min or possibly until heated through. Top with cheese and pimiento. Bake, uncovered, about 5 min more or possibly until cheese is melted.
- NOTE:Food which's nourishing and which can hold.Which's the kind of cooking you "ll find in Rosa 's kitchen. Any on-the-go family will welcome this addition to their recipe collection.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 10 servings | |
| Calories 312 | |
| Calories from Fat 164 | 53% |
| Total Fat 18.29g | 23% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.21g | |
| Cholesterol 71mg | 24% |
| Sodium 269mg | 11% |
| Potassium 295mg | 8% |
| Total Carbs 16.94g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.84g | 1% |
| Protein 19.17g | 31% |
