Weight Watchers Chicken and Rice Stuffed Bell Peppers

Total Time
1hr 5mins
Prep
10 mins
Cook
55 mins

6 points. Makes 10 servings.*NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}

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Ingredients

Nutrition

Directions

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