Chicken and Rice Stuffed Peppers
Recipe from
Better Homes and Gardens
This home-style baked stuffed pepper casserole recipe was treated to a health makeover: It's now lower in fat and calories than traditional stuffed pepper dishes.
Servings:
10 servings
Prep Time:
30 mins
Total Time:
1 hr 15 mins
Ingredients
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1 tablespoonmargarine or buttersee savings
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1/2 cupfinely chopped celerysee savings
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1 10-3/4-ounce canreduced-fat and reduced-sodium condensed cream of mushroom soupsee savings
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1 cupwater or chicken brothsee savings
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1 single-serving-size envelopeinstant onion soup mix (about 1 tablespoon)see savings
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4 cupscubed cooked chickensee savings
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3 cupshot cooked ricesee savings
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5 largegreen sweet peppers (about 8 ounces each)see savings
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1 teaspoonlemon-pepper seasoningsee savings
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1-1/4 cupsshredded cheddar cheese (5 ounces)see savings
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1/3 cupchopped pimientosee savings
Directions
1.
Melt margarine or butter in a large saucepan over medium heat. Add celery and cook about 5 minutes or until tender.
2.
Stir in condensed mushroom soup, water or broth, and 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 sides up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning.
4.
Bake peppers, loosely covered with foil, in a 350 degree F oven 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.
Nutrition information
Per serving: Calories 285, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 70 mg, Sodium 743 mg, Carbohydrate 21 g, Fiber 1 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 55%, Calcium 10%, Iron 12%. Exchanges: Vegetable .5, Starch 1, Lean Meat 3, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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