Weight Watchers Chicken And Rice Stuffed Bell Peppers - cooking recipe

Ingredients

1 tablespoon margarine or 1 tablespoon butter
1/2 cup finely chopped celery
10 3/4 ounces condensed cream of mushroom soup (reduced. fat, reduced sodium )
1 cup water or 1 cup chicken broth
1 tablespoon instant onion soup mix (about 1 envelope)
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)

Preparation

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 350\u00b0 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.
*NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.