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Chicken: 6 pt. Chicken & Rice Stuffed Peppers

Source of Recipe

By : BH&G Low Cal, Low Fat Recipes


List of Ingredients

1 tablespoon margarine or butter
1/2 cup finely chopped celery
1 10 3/4 oz. c condensed cream of mushroom soup -- red. fat, red. sodium
1 cup water or chicken broth
1 envelope single-serving-size instant onion soup mix -- about 1 tablespoon
4 cups cooked chicken -- cubed
3 cups hot cooked rice
5 large green sweet peppers -- 8 ounces each
1 teaspoon lemon-pepper seasoning
1 1/4 cups shredded cheddar cheese(5 ounces)


Recipe

MELT margarine or butter in a large saucepan over medium heat. Add celery and cook about 5 minutes or till tender. STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly. Stir in chicken; heat through. Stir in rice; remove from heat.

TO ASSEMBLE, halve peppers length-wise; 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. Cover and refrigerate up to 24 hours.

TO SERVE, bake peppers, loosely covered with foil, in a 350¼ oven about 55 minutes or till heated through. Top with cheese and pimiento. Bake, uncovered, about 5 minutes more or till cheese is just melted.

Makes 10 servings.

Per Serving: 285 Cal, 11g Total Fat(5g Sat Fat), 70mg Choles, 743mg Sod, 21g Carbo, 1g Fiber, 23g Pro. Food Exchanges: 1/2 Veg, 1 Starch, 3 Meat, 1 Fat.