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Receta Peppers Stuffed With Chicken And Rice
by Global Cookbook

Peppers Stuffed With Chicken And Rice
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  Raciónes: 10

Ingredientes

  • 1 Tbsp. Margarine or possibly butter
  • 1/2 c. Finely minced celery
  • 1 can (10 1/4-ounce.) reduced-fat and reduced-sodium condensed cream of mushroom soup
  • 1 c. Water or possibly chicken broth
  • 1 x Single-serving-size envelope instant onion soup mix (about 1 Tbsp.)
  • 4 c. Cubed cooked chicken
  • 3 c. Warm cooked rice
  • 5 lrg Green sweet peppers, (about 8 ounce. each)
  • 1 tsp Lemon-pepper seasoning
  • 1 1/4 c. Cheddar cheese, shredded (5 ounce.)
  • 1/3 c. Minced pimiento

Direcciones

  1. In a large saucepan heat margarine or possibly butter over medium heat. Add in celery and cook about 5 min or possibly until tender.
  2. Stir in condensed mushroom soup, water or possibly broth, and dry onion soup mix.
  3. Heat until bubbly. Stir in chicken; heat through. Stir in rice; remove from heat.
  4. To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut side up, in a large shallow baking or possibly roasting pan. Divide chicken mix among the pepper halves. Sprinkle with lemon-pepper seasoning.
  5. Cover peppers loosely with foil. Bake in a 350-F oven about 25 min or possibly until peppers are crisp-tender. Sprinkle with shredded cheese; top with pimiento. Bake, uncovered, about 5 min more or possibly until cheese is just melted.
  6. Makes 10 main-dish servings.
  7. Make-ahead directions: Assemble peppers as directed. Cover with foil and chill for up to 24 hrs. To serve, bake peppers, loosely covered with foil, in a 3500 oven about 55 min or possibly until heated through. Top with cheese and pimiento. Bake, uncovered, about 5 min more or possibly until cheese is melted.
  8. NOTE:Food which's nourishing and which can hold.Which's the kind of cooking you "ll find in Rosa 's kitchen. Any on-the-go family will welcome this addition to their recipe collection.