WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS RECIPE - (4.3/5)

Weight Watchers Chicken and Rice Stuffed Bell Peppers Recipe - (4.3/5) image

Provided by Pattywak

Number Of Ingredients 10

1 tablespoon margarine or 1 tablespoon butter
1/2 cup finely chopped celery
10 3/4 ounces condensed cream of mushroom soup (reduced. fat, reduced sodium )
1 cup water or 1 cup chicken broth
1 tablespoon instant onion soup mix (about 1 envelope)
4 cups cooked chicken , cubed
3 cups hot cooked rice
5 large green sweet peppers , 8 ounces each
1 teaspoon lemon-pepper seasoning
1 1/4 cups shredded cheddar cheese (5 ounces)

Steps:

Directions: 1MELT margarine or butter in a large saucepan over medium heat .2Add celery and cook about 5 minutes or till tender. 3STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly .4Stir in chicken; heat through. 5Stir in rice; remove from heat .6TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes. 7Place pepper halves, cut sides up, in a large shallow baking or roasting pan .8Divide chicken mixture among the pepper halves. 9Sprinkle with lemon-pepper seasoning. 10Cover and refrigerate up to 24 hours. 11TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through. 12Top with cheese and pimiento. 13Bake, uncovered, about 5 minutes more or till cheese is just melted.