Best Chicken And Rice Stuffed Bell Peppers Recipes

CHICKEN AND RICE STUFFED BELL PEPPERS

Steps:

• Heat condensed cream of celery soup, water or broth, and onion soup mix in large saucepan until bubbly. Stir in chicken, heat through. Stir in rice and remove from heat.
• 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. Sprinkle with lemon-pepper seasoning.
• Bake peppers, loosely covered with foil, in a 350 degree F oven about 45 minutes or until heated through. Top with cheese and return to oven, uncovered, about 5 minutes more or until cheese is just melted.

WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS

Steps:

• 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.}.

WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS RECIPE - (4.3/5)

Steps:

• Directions: 1MELT margarine or butter in a large saucepan over medium heat .2Add celery and cook about 5 minutes or till tender. 3STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly .4Stir in chicken; heat through. 5Stir in rice; remove from heat .6TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes. 7Place pepper halves, cut sides up, in a large shallow baking or roasting pan .8Divide chicken mixture among the pepper halves. 9Sprinkle with lemon-pepper seasoning. 10Cover and refrigerate up to 24 hours. 11TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through. 12Top with cheese and pimiento. 13Bake, uncovered, about 5 minutes more or till cheese is just melted.