Weight Watchers Chicken and Rice Stuffed Bell Peppers

NOTE:6 pts use low fat cheese and cut to 5 POINTS.}. two halves per serving for 6 pts

Weight Watchers Chicken and Rice Stuffed Bell Peppers

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon margarine or 1 tablespoon butter

  • ½

    cup finely chopped celery

  • 10¾

    ounces condensed cream of mushroom soup (reduced. fat, reduced sodium )

  • 1

    cup water or 1 cup chicken broth

  • 1

    tablespoon instant onion soup mix (about 1 envelope)

  • 4

    cups cooked chicken , cubed

  • 3

    cups hot cooked rice

  • 5

    large green sweet peppers , 8 ounces each

  • 1

    teaspoon lemon-pepper seasoning

  • cups shredded cheddar cheese (5 ounces)


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.


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