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Name: Peppers Stuffed with Chicken and Rice
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 1/2 c celery Finely chopped; 4 c chicken cooked, cubed; 1 10.75-oz can reduced-fat condensed mushroom soup; 3 c Hot cooked rice; 1 1/4 c Cheddar cheese shredded (5; 1 c Water or chicken broth; 1 ts Lemon-pepper seasoning; 1/3 c pimiento Chopped; 1 1-serving envelope Dry Onion Soup Mix; 5 lg Green sweet peppers (about; 1 tb Margarine or butter

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INGREDIENTS

1/2 c celery ; Finely chopped
4 c chicken ; cooked, cubed
1 10.75-oz can reduced-fat condensed mushroom soup
3 c Hot cooked rice
1 1/4 c Cheddar cheese ; shredded (5
1 c Water ; or chicken broth
1 ts Lemon-pepper seasoning
1/3 c pimiento ; Chopped
1 1-serving envelope Dry Onion Soup Mix
5 lg Green sweet peppers ; (about
1 tb Margarine or butter

Servings

INSTRUCTIONS

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 thats nourishing and that can hold.Thats 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" on Jan 11, 1998

NOTES

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Peppers Stuffed with Chicken and Rice

1/2 c celery Finely chopped
4 c chicken cooked, cubed
1 10.75-oz can reduced-fat condensed mushroom soup
3 c Hot cooked rice
1 1/4 c Cheddar cheese shredded (5
1 c Water or chicken broth
1 ts Lemon-pepper seasoning
1/3 c pimiento Chopped
1 1-serving envelope Dry Onion Soup Mix
5 lg Green sweet peppers (about
1 tb Margarine or butter

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 thats nourishing and that can hold.Thats 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@email.msn.com>  on Jan 11, 1998

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Nutrition

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Serving Size: 1 Serving (348g)
Recipe Makes: 10

Calories: 426
Calories from Fat: 203 (48%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 4.3g
Cholesterol 82.4mg		25 %
Sodium 687.9mg		24 %
Potassium 401.4mg		11 %
Total Carbohydrate 31g		9 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 28.1g
Protein 23.9g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 426

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