CHICKEN AND RICE STUFFED BELL PEPPERS

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Make and share this Chicken and Rice Stuffed Bell Peppers recipe from Food.com.

Provided by The Finicky Chef

Categories     One Dish Meal

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

1 (10 ounce) can condensed cream of celery soup
1 cup water or 1 cup chicken broth
1 tablespoon instant onion soup mix
4 cups cubed cooked chicken
3 cups hot cooked rice
5 large green peppers
1 teaspoon lemon-pepper seasoning
1 1/4 cups shredded cheddar cheese

Steps:

  • Heat condensed cream of celery soup, water or broth, and onion soup mix in large saucepan until bubbly. Stir in chicken, heat through. Stir in rice and 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 minutes or until heated through. Top with cheese and return to oven, uncovered, about 5 minutes more or until cheese is just melted.

Nutrition Facts : Calories 259.8, Fat 9.9, SaturatedFat 4.4, Cholesterol 60, Sodium 279.2, Carbohydrate 21.9, Fiber 1.7, Sugar 2.4, Protein 19.9

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