Chicken and Rice Stuffed Peppers
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
2 pepper halves
- Serves:
- 5
ingredients
- 1 tablespoon butter
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped onion
- 1 (11 ounce) can cream of mushroom soup, 98% fat free
- 1 cup water or 1 cup chicken broth
- 1 (12 ounce) can chicken
- 3 cups cooked rice
- 5 medium bell peppers
- all purpose Greek seasoning
- 1 cup shredded reduced-fat cheddar cheese
directions
- Melt butter in large pan. Add celery and onion, cook 5 min, or until tender.
- Add water/chicken broth and soup, cook until bubbly. Add chicken and cook until heated thru.
- Stir in rice.
- Cut peppers in half length wise and remove ribs/seeds. Fill pepper halves with rice mixture and place in 9x13 pan. Sprinkle tops with greek seasoning.
- Cover with foil and bake at 350 degrees for 50 minute Top with cheese and bake additional 5 min or until cheese is melted.
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