Chicken-and-Rice-Stuffed Peppers

By : BH&G Low Cal, Low Fat Recipes

6 or 5 Points* per serving

1 tablespoon margarine or butter

1/2 cup finely chopped celery

1 10 3/4 oz. c condensed cream of mushroom soup -- red. fat, red. sodium

1 cup water or chicken broth

1 envelope single-serving-size instant onion soup mix -- about 1 tablespoon

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)

MELT margarine or butter in a large saucepan over medium heat. Add celery and cook about 5 minutes or till tender. STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly. Stir in chicken; heat through. Stir in rice; remove from heat.

TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes. Place pepper halves, cut sides up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning. Cover and refrigerate up to 24 hours.

TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through. Top with cheese and pimiento. Bake, uncovered, about 5 minutes more or till cheese is just melted.

Makes 10 servings.

Per Serving: 285 Cal, 11g Total Fat(5g Sat Fat), 70mg Choles, 743mg Sod, 21g Carbo, 1g Fiber, 23g Pro. Food Exchanges: 1/2 Veg, 1 Starch, 3 Meat, 1 Fat.

*NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}