| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
10 |
Servings |
INGREDIENTS
| 1 |
tb |
Margarine or butter |
| 1/2 |
c |
Finely chopped celery |
| 1 |
cn |
(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 |
lg |
Green sweet peppers; (about 8 oz. each) |
| 1 |
ts |
Lemon-pepper seasoning |
| 1 1/4 |
c |
Cheddar cheese; shredded (5 oz.) |
| 1/3 |
c |
Chopped pimiento |
INSTRUCTIONS
1. In a large saucepan melt margarine or butter over medium heat. Add
celery and cook about 5 minutes or till tender.
2. 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.
3. 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.
4. 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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