Weight Watchers Chicken and Rice Stuffed Bell Peppers

By Pattywak

NOTE:6 pts
use low fat cheese and cut to 5 POINTS.}.

two halves per serving for 6 pts

Ingredients

• 1 tablespoon margarine or 1 tablespoon butter
• 1/2 cup finely chopped celery
• 10 3/4 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
• 1 1/4 cups shredded cheddar cheese (5 ounces)

Details

Servings 10

Preparation

Step 1

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.