| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 10 | Servings | ||
INGREDIENTS
| 1 | T | Margarine or butter |
| 1/2 | c | Finely chopped celery |
| 1 | 10 1/4-oz. reduced-fat and | |
| reduced-sodium condensed | ||
| cream of mushroom soup | ||
| 1 | c | Water or chicken broth |
| 1 | Single-serving-size envelope | |
| instant onion soup mix | ||
| about 1 Tbsp. | ||
| 4 | c | Cubed cooked chicken |
| 3 | c | Hot cooked rice |
| 5 | Green sweet peppers, about | |
| 8 oz. each | ||
| 1 | t | Lemon-pepper seasoning |
| 1 1/4 | c | Cheddar cheese, shredded 5 |
| oz. | ||
| 1/3 | c | Chopped pimiento |
INSTRUCTIONS
In a large saucepan melt margarine or butter over medium heat. Add celery and cook about 5 minutes or till tender. Stir in condensed mushroom soup, water or broth, and dry onion soup mix. Heat till bubbly. Stir in chicken; heat through. Stir in rice; remove from heat. To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut side up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning. Cover peppers loosely with foil. Bake in a 350-F oven about 25 minutes or till peppers are crisp-tender. Sprinkle with shredded cheese; top with pimiento. Bake, uncovered, about 5 minutes more or till cheese is just melted. Makes 10 main-dish servings. Make-ahead directions: Assemble peppers as directed. Cover with foil and refrigerate for up to 24 hours. To serve, bake peppers, loosely covered with foil, in a 3500 oven about 55 minutes or till heated through. Top with cheese and pimiento. Bake, uncovered, about 5 minutes more or till cheese is melted. Nutrition facts per serving: 285 cal., 11 g total fat (5 g sat. fat), 70 mg chol., 743 mg sodium, 21 g carbo., 1 g fiber, and 23 g pro. Daily Values: 10% vit. A, 55% vit. C, 10% calcium, and 12% iron. A Source: BETTER HOMES AND GARDENS, OCTOBER 1996 NOTE:Food that's nourishing and that can hold.That'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. Recipe by: Dinner From the Heart Posted to MC-Recipe Digest V1 #1003 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 17.5mg
Sodium: 1013.9mg
Potassium: 344.8mg
Carbohydrates: 22.7g
Fiber: 1.9g
Sugar: 3.2g
Protein: 9.4g