Grandma's Stuffed Peppers
Type: Entree, Main
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Ingredients
  • 1 tablespoon butter
  • ½ cup finely chopped celery
  • 1 (10.75 oz) can Campbell’s Healthy Request Cream of Mushroom Soup
  • 1 cup low-sodium chicken broth
  • 2 tablespoons Lipton Onion Soup Mix – save remaining for another use
  • 4 cups cubed cooked chicken
  • 3 cups cooked rice
  • 5 large green sweet peppers
  • 1 teaspoon lemon-pepper seasoning
  • 1¼ cups shredded low-fat cheddar cheese
Instructions
  1. In large sauce pan melt butter over medium heat. Add celery and cook
  2. for 3 minutes.
  3. Stir in soup, broth, and dry onion soup mix. Heat until bubbly. Stir in chicken; heat through. Stir in rice and remove from heat.
  4. To assemble, halve peppers lengthwise; remove stems and seeds. Place pepper halves, cut side up in a large Pyrex or roasting pan.
  5. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper
  6. seasoning.
  7. Cover peppers loosely with foil. Bake at 350 degrees for about 25 minutes
  8. or until peppers are crisp-tender. Sprinkle with cheese and bake, uncovered, about 5 minutes or until cheese is melted.
Notes
Makes 10 servings Nutrition Information 230 calories, 5 grams fat, 55 mg cholesterol, 590 mg sodium, 20 grams carbohydrate, 2 grams fiber, 24 grams protein
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