Chicken And Rice Stuffed Bell Peppers

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 (10 ounce) can condensed cream of celery soup
• 1 cup water or 1 cup chicken broth
• 1 tablespoon instant onion soup mix
• 4 cups cubed cooked chicken
• 3 cups hot cooked rice
• 5 large green peppers
• 1 teaspoon lemon-pepper seasoning
• 1 1/4 cups shredded cheddar cheese

Recipe

• 1 heat condensed cream of celery soup, water or broth, and onion soup mix in large saucepan until bubbly. stir in chicken, heat through. stir in rice and remove from heat.
• 2 to assemble, halve peppers lengthwise; 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.
• 3 bake peppers, loosely covered with foil, in a 350 degree f oven about 45 minutes or until heated through. top with cheese and return to oven, uncovered, about 5 minutes more or until cheese is just melted.