Chicken and Rice Stuffed Peppers
Source: Better Homes and Gardens Makes
10 servings
1 tablespoon margarine or butter
1/2 cup finely chopped celery
110-3/4-ounce can 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
tablespoon)
4 cups cubed cooked chicken
3 cups hot cooked rice
5 large green sweet 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 margarine or butter in a large saucepan over medium heat. Add
celery and cook about 5 mins or until tender.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.
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.Bake peppers, loosely covered with
foil, in a 350 degree F oven about 45 mins or until heated through. Top
with cheese and pimiento. Bake, uncovered, about 5 mins more or until
cheese is just melted.
Makes 10 servings.
Nutrition facts per serving: cals: 285 total fat: 11g sat fat: 5g chol:
70mg sod: 743mg carb 21g fiber: 1g protein: 23g vitamin C: 55% calcium:
10% iron: 12%
starch: 1diabetic exchange vegetables: .5diabetic exchange lean meat:
3diabetic exchange fat: 1diabetic exchange