Chicken and Rice Stuffed Peppers

1. 1

   Melt butter in large pan.

2. 2

   Add celery and onion, cook 5 min, or until tender.

3. 3

   Add water/chicken broth and soup, cook until bubbly.

4. 4

   Add chicken and cook until heated thru.

5. 5

   Stir in rice.

6. 6

   Cut peppers in half length wise and remove ribs/seeds.

7. 7

   Fill pepper halves with rice mixture and place in 9x13 pan.

8. 8

   Sprinkle tops with greek seasoning.

9. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.