Free Recipe Peppers Stuffed with Chicken and Rice

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Peppers Stuffed with Chicken and Rice Recipe

1 tb Margarine or butter
1/2 c Finely chopped celery
1 cn (10 1/4-oz.) reduced-fat and
-reduced-sodium condensed
-cream of mushroom soup
1 c Water or chicken broth
1 Single-serving-size envelope
-instant onion soup mix;
-(about 1 Tbsp.)
4 c Cubed cooked chicken
3 c Hot cooked rice
5 lg Green sweet peppers; (about
-8 oz. each)
1 ts Lemon-pepper seasoning
1-1/4 c Cheddar cheese; shredded (5
-oz.)
1/3 c Chopped pimiento

Peppers Stuffed with Chicken and Rice Preparation

1. In a large saucepan melt margarine or butter over medium heat. Add celery and cook about 5 minutes or till tender. 2. Stir in condensed mushroom soup, water or broth, and dry onion soup mix. Heat till 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 roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning. 4. Cover peppers loosely with foil. Bake in a 350-F oven about 25 minutes or till peppers are crisp-tender. Sprinkle with shredded cheese; top with pimiento. Bake, uncovered, about 5 minutes more or till cheese is just melted. Makes 10 main-dish servings. Make-ahead directions: Assemble peppers as directed. Cover with foil and refrigerate for up to 24 hours. To serve, bake peppers, loosely covered with foil, in a 3500 oven about 55 minutes or till heated through. Top with cheese and pimiento. Bake, uncovered, about 5 minutes more or till cheese is melted. Nutrition facts per serving: 285 cal., 11 g total fat (5 g sat. fat), 70 mg chol., 743 mg sodium, 21 g carbo., 1 g fiber, and 23 g pro. Daily Values: 10% vit. A, 55% vit. C, 10% calcium, and 12% iron. A Source: BETTER HOMES AND GARDENS, OCTOBER 1996 NOTE:Food that”s nourishing and that can hold.That”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. Recipe by: Dinner From the Heart Posted to MC-Recipe Digest V1 #1003 by M. Hicks <nitro_ii@email.msn.com> on Jan 11, 1998

Cooking Temperature:

Recipe Serves: 10

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