Chicken and Rice Stuffed Peppers Source: Better Homes and Gardens Makes 10 servings Prep: 30 minutes Bake: 40 minutes Ingredients 1 tablespoon margarine or butter 1/2 cup finely chopped celery 1 10-3/4-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 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.
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