Easy Stuffed Pepper And Rice Recipe

1. 1

   Preheat oven to 400 degrees.

2. 2

   Slice off tops of peppers.

3. 3

   Remove seeds and white portion.

4. 4

   Set peppers aside, strain broth from soup into a greased 1 qt casserole reserving vegetable mix.

5. 5

   Stir rice into the broth.

6. 6

   Combine vegetable, chicken mix with 1/2 c. of the cheese.

7. 7

   Spoon an equal amount into each pepper.

8. 8

   Sprinkle with remaining 1/4 c. cheese.

9. 9

   Place peppers in casserole.

10. 10

    Cover and bake till rice absorbs liquid 30 to 35 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.