WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS
6 points. Makes 10 servings.*NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}
Provided by Stacie Lora
Categories < 4 Hours
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- MELT margarine or butter in a large saucepan over medium heat.
- Add celery and cook about 5 minutes or till tender.
- STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
- Stir in chicken; heat through.
- Stir in rice; remove from heat.
- TO ASSEMBLE, halve peppers length-wise; 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.
- Cover and refrigerate up to 24 hours.
- TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.
- Top with cheese and pimiento.
- Bake, uncovered, about 5 minutes more or till cheese is just melted.
- *NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.
Nutrition Facts : Calories 279, Fat 11.6, SaturatedFat 4.7, Cholesterol 56.8, Sodium 424.2, Carbohydrate 22.8, Fiber 1.8, Sugar 2.6, Protein 20.2
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