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.}

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 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)

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.}.