Weight Watchers Chicken And Rice Stuffed Bell Peppers

• 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)

1. MELT margarine or butter in a large saucepan over medium heat.
2. Add celery and cook about 5 minutes or till tender.
3. STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
4. Stir in chicken; heat through.
5. Stir in rice; remove from heat.
6. TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
7. Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
8. Divide chicken mixture among the pepper halves.
9. Sprinkle with lemon-pepper seasoning.
10. Cover and refrigerate up to 24 hours.
11. TO SERVE, bake peppers, loosely covered with foil, in a 350u0b0 oven about 55 minutes or till heated through.
12. Top with cheese and pimiento.
13. Bake, uncovered, about 5 minutes more or till cheese is just melted.
14. *NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.

margarine, celery, condensed cream, water, onion soup, chicken, rice, green sweet peppers, lemonpepper seasoning, cheddar cheese

Taken from www.food.com/recipe/weight-watchers-chicken-and-rice-stuffed-bell-peppers-307768 (may not work)