Peppers Stuffed With Chicken And Rice Recipe - Cooking Index
Peppers Stuffed With Chicken And Rice Recipe - Cooking Index
| 1 tablespoon | 15ml | Margarine or butter |
| 1/2 cup | 55g / 1.9oz | Finely chopped celery |
| 1 | -- (10 1/4-oz.) | |
| Reduced-fat and | ||
| Reduced-sodium condensed | ||
| Cream of mushroom soup | ||
| 1 cup | 237ml | Water or chicken broth |
| 1 | Single-serving-size envelope | |
| Instant onion soup mix - (about 1 tbsp.) | ||
| 4 cups | 250g / 8.8oz | Cubed cooked chicken |
| 3 cups | 480g / 16oz | Hot cooked rice |
| 5 cups | 1185ml | Green sweet peppers - (about 8 oz. Each) (large) |
| 1 teaspoon | 5ml | Lemon-pepper seasoning |
| 1 1/4 cups | 182g / 6.4oz | Cheddar cheese - shredded (5 oz.) |
| 1/3 cup | 48g / 1.7oz | Chopped pimiento |
1. In a large saucepan melt margarine or butter over medium heat. Add celery and cook about 5 minutes or until tender.
2. Stir in condensed mushroom soup, water or broth, and dry 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 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 until peppers are crisp-tender. Sprinkle with shredded cheese; top with pimiento. Bake, uncovered, about 5 minutes more or until 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 until heated through. Top with cheese and pimiento. Bake, uncovered, about 5 minutes more or until cheese is melted.
Source:
BETTER HOMES AND GARDENS, OCTOBER 1996
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