leftover - Chicken + Rice Stuffed Pepper
Source of Recipe
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Recipe Link: http://recipes.bhg.com/recipes/recipedetail.jsp?sssdmh=dm1.247833&recipeId=R016278&esrc=nwwr34&email=95852919
leftover - Chicken + Rice Stuffed Peppers
1 Tablespoon butter or margarine
1/2 cup finely chopped celery
1, 10 3/4 ounce can cream of celery soup
1 cup water or chicken broth
1 single-serving-size envelope instant onion soup mix
...(about 1 tablespoon)
4 cups cubed cooked chicken
3 cups hot cooked rice
5 large sweet green bell peppers (about 8 ounces each)
1 teaspoon lemon-pepper seasoning
1 1/4 cups shredded Cheddar cheese (5 ounces)
1/3 cup chopped pimiento
Melt butter in a large saucepan over medium heat.
Add celery and cook about 5 minutes or until tender.
Stir in condensed soup, water or broth, and onion soup mix.
Heat until bubbly.
Stir in chicken, heat through.
Stir in rice. Remove from heat.
Cut peppers in 1/2 lengthwise. Remove stems, seeds, and
membranes. Place pepper shellss, cut side up, in a large
shallow baking/roasting pan.
Divide chicken mixture among the pepper shells.
Sprinkle with lemon-pepper seasoning.
Bake, loosely covered with foil, at 350 degrees F. for
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.
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