Weight Watchers Chicken and Rice Stuffed Bell Peppers

Recipe by Stacie Lora
READY IN: 1hr 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.}.
Advertisement