Grandma’s Stuffed Peppers

Entree

INGREDIENTS

1 tablespoon butter
1/2 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
1 1/4 cups shredded low-fat cheddar cheese

INSTRUCTIONS

In large sauce pan melt butter over medium heat. Add celery and cook
for 3 minutes.
Stir in soup, broth, and dry onion soup mix. Heat until bubbly. Stir in chicken; heat through. Stir in rice and remove from heat.
To assemble, halve peppers lengthwise; remove stems and seeds. Place pepper halves, cut side up in a large Pyrex or roasting pan.
Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper
seasoning.
Cover peppers loosely with foil. Bake at 350 degrees for about 25 minutes
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

NUTRITION INFORMATION

SERVES: 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