Dinner

Chicken rice stuffed peppers is for Dinner.

Chicken rice stuffed peppers takes 30 minutes to prepare.

Chicken rice stuffed peppers takes 30 minutes to cook.

Chicken rice stuffed peppers makes 11 servings.

The ingredients for Chicken rice stuffed peppers are:

1.0 cup Yoga long grain brown rice (dry)
4.0 serving 1 Med. Green Bell Pepper
4.0 serving Pacific Natural Foods Organic Crushed Tomatoes
2.0 Cup Stewed Tomatoes, Canned, No salt
10.0 serving Kroger Brand - Provolone Cheese (1 slice)
2.0 cup, diced Celery, raw
10.0 tbsp chopped Fresh Chives
12.0 oz Tyson boneless, skinless chicken breast
3.0 clove Garlic
12.0 fl. oz Sherry, dry

Here is how you make Chicken rice stuffed peppers:

Cook rice with cooking sherry and stewed tomatoes instead of water. Saute garlic in 2 tablespoons of olive oil, green onions chopped celery. Dice chicken and add to the skillet with the Saut? mixture. Cook until half way cooked and then pour in the large can of crushed tomatoes. Once the rice and the sauteed chicken dish are fully cooked combine together. While the rice iscooking-Preheat oven to 350 degrees. cut green bell peppers and half, rent and hollow out. Stray your large baking pan with Pam and layout bell peppers. cook for for 15 minutes. pulled peppers out of the oven and still with your chicken and rice mixture, top with one slice of provolone cheese, and place back in the oven until the cheese is melted.Serving Size: 10 servingsNumber of Servings: 11.0Recipe submitted by SparkPeople user AIRAMAS14.

The nutritional information for Chicken rice stuffed peppers is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 249.2

• Total Fat: 6.6 g
• Cholesterol: 31.4 mg
• Sodium: 260.7 mg
• Total Carbs: 12.5 g
• Dietary Fiber: 2.3 g
• Protein: 14.0 g

The dietary needs meet for Chicken rice stuffed peppers is Low Fat