Chicken and Rice Stuffed Peppers
This recipe always makes me think of football. Sounds crazy, but my two favorite players are Jerry Rice and Julius Peppers. (LOL from Chris)
I picked this recipe to share because…well, my hubby told me it was my best dish. I apologize upfront that this is not a simple, quick fix, but it is well worth the effort. It’s great if you’re looking for a unique dish on a special day. But it taste great anytime.
1 tablespoon margarine or butter
1/2 cup finely chopped celery
1 10-3/4-ounce can condensed cream of mushroom soup ( you can use the reduced-fat and reduced-sodium if you want, makes no difference)
1 cup water or chicken broth
1 single-serving-size envelope instant onion soup mix
4 cups cubed cooked chicken (I use canned chicken to make it easier)
3 cups hot cooked rice (I use the boxed rice with some form of flavoring, not plain white)
5 large red sweet peppers (you can use any color you want, but I like the red ones best)
1 teaspoon lemon-pepper seasoning
1-1/4 cups shredded cheddar cheese (5 ounces)
1. Cook rice according to package.
2. Melt margarine or butter in a large saucepan over medium heat. Add celery and cook about 5 minutes or until tender.
3. Stir in condensed mushroom soup, water or broth, and onion soup mix. Heat until bubbly. Stir in chicken, heat through. Stir in prepared rice and remove from heat.
3. Halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides up, in a large shallow baking or roasting pan. (This can be done while rice is simmering.) Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning.
4. Bake peppers, loosely covered with foil, in a 350 degree F oven about 45 minutes or until heated through. Top with cheese. Bake, uncovered, about 5 minutes more or until cheese is just melted.
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Bio: Country girl born and raised, KJ Roberts has been writing for longer than she can remember. It’s a natural part of life to her.