Chicken and Rice Stuffed Peppers Recipe

Name: Chicken and Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; ½ cup chopped celery; ½ 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

Servings: persons

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.

832

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, ½ cup chopped celery, ½ cup chopped onion, 1 (11 ounce) can cream of mushroom soup, 98% fat free, and more.

Yes, Chicken and Rice Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Rice Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions