Dinner

Chicken and Rice Stuffed Peppers is for Dinner.

Chicken and Rice Stuffed Peppers takes 20 minutes to prepare.

Chicken and Rice Stuffed Peppers takes 50 minutes to cook.

Chicken and Rice Stuffed Peppers makes 8 servings.

The ingredients for Chicken and Rice Stuffed Peppers are:

1 tbsp margarine or butter
1/2 c finely chopped celery
1 10-3/4-ounce can cream of mushroom soup
1 cup water or chicken broth (calories calculated with water)
1 single-serving-size envelope instant onion soup mix (about 1 tbsp)
3 cups cubed cooked chicken
3 cups hot cooked rice
4 large bell peppers
1/2 c shredded cheese

Here is how you make Chicken and Rice Stuffed Peppers:

1. Melt margarine or butter in large saucepan over medium heat. Add celery and cook about 5 minutes or until tender.2. Stir in condensed mushroom soup, water or broth, and onion soup mix. Heat until bubbly. Stir in chicken, heat through. Stir in rice, remove from heat.3. To assemble, halve peppers lengthwise; 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.4. Bake peppers, loosly covered with foil, in a 350 degree oven for about 45 minutes or until heated through. Top with cheese. Bake, uncovered, about 5 minutes more or until the cheese is just melted.Number of Servings: 8Recipe submitted by SparkPeople user BLONDE_ZILLA.

The nutritional information for Chicken and Rice Stuffed Peppers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 207.9

• Total Fat: 6.6 g
• Cholesterol: 21.7 mg
• Sodium: 427.5 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 1.3 g
• Protein: 10.9 g