Peppers Stuffed with Chicken and Rice
| Yield: | 10 Servings |
| Categories: |
| 1 | tb | Margarine or butter |
| 1/2 | c | Finely chopped celery |
| 1 | cn | (10 1/4-oz.) reduced-fat and reduced-sodium condensed cream of mushroom soup |
| 1 | c | Water or chicken broth |
| 1 | Single-serving-size envelope instant onion soup mix; (about 1 Tbsp.) | |
| 4 | c | Cubed cooked chicken |
| 3 | c | Hot cooked rice |
| 5 | lg | Green sweet peppers; (about 8 oz. each) |
| 1 | ts | Lemon-pepper seasoning |
| 1 1/4 | c | Cheddar cheese; shredded (5 oz.) |
| 1/3 | c | Chopped pimiento |
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