Chicken and Rice Stuffed Peppers
Nutritional Info
- 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
View full nutritional breakdown of Chicken and Rice Stuffed Peppers calories by ingredient
Introduction
Recipe from Better Homes and Gardens. Recipe from Better Homes and Gardens.Number of Servings: 8
Ingredients
-
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
Directions
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: 8
Recipe submitted by SparkPeople user BLONDE_ZILLA.
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: 8
Recipe submitted by SparkPeople user BLONDE_ZILLA.