Chicken and Rice Stuffed Peppers

• 1 tablespoon butter
• 12 cup chopped celery
• 12 cup chopped onion
• 1 (11 ounce) can cream of mushroom soup, 98% fat free
• 1 cup water or 1 cup chicken broth
• 1 (12 ounce) can chicken
• 3 cups cooked rice
• 5 medium bell peppers
• all purpose Greek seasoning
• 1 cup shredded reduced-fat cheddar cheese

1. Melt butter in large pan.
2. Add celery and onion, cook 5 min, or until tender.
3. Add water/chicken broth and soup, cook until bubbly.
4. Add chicken and cook until heated thru.
5. Stir in rice.
6. Cut peppers in half length wise and remove ribs/seeds.
7. Fill pepper halves with rice mixture and place in 9x13 pan.
8. Sprinkle tops with greek seasoning.
9. Cover with foil and bake at 350 degrees for 50 minute Top with cheese and bake additional 5 min or until cheese is melted.

butter, celery, onion, cream of mushroom soup, water, chicken, rice, bell peppers, seasoning, cheddar cheese

Taken from www.food.com/recipe/chicken-and-rice-stuffed-peppers-478083 (may not work)