Peppers stuffed with chicken and rice
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine or butter |
| ½ | cup | Finely chopped celery |
| 1 | can | (10 1/4-oz.) reduced-fat and reduced-sodium condensed cream of mushroom soup |
| 1 | cup | Water or chicken broth |
| 1 | Single-serving-size envelope instant onion soup mix; (about 1 Tbsp.) | |
| 4 | cups | Cubed cooked chicken |
| 3 | cups | Hot cooked rice |
| 5 | larges | Green sweet peppers; (about 8 oz. each) |
| 1 | teaspoon | Lemon-pepper seasoning |
| 1¼ | cup | Cheddar cheese; shredded (5 oz.) |
| ⅓ | cup | Chopped pimiento |
Directions
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@...> on Jan 11, 1998