Weight Watchers Chicken And Rice Stuffed Bell Peppers Recipe 435 Recipes

WEIGHT WATCHERS STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees.
• Cut off the top of each bell peppers about 1-inch down from top, toss the tops.
• Slice each pepper in half.
• Clean out seeds and membranes.
• Set aside.
• Mix lean ground beef, dash of salt & pepper, tomato sauce, and rice in a large mixing bowl until combined.
• Stuff each bell pepper with combined mixture.
• Bake about 1 hour, until peppers are soft.
• Sprinkle each cooked pepper with 2 teaspoons Parmesan cheese.
• Bake uncovered about 5 minutes more, just until cheese melts

WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS RECIPE - (4.3/5)

Steps:

• Directions: 1MELT margarine or butter in a large saucepan over medium heat .2Add celery and cook about 5 minutes or till tender. 3STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly .4Stir in chicken; heat through. 5Stir in rice; remove from heat .6TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes. 7Place pepper halves, cut sides up, in a large shallow baking or roasting pan .8Divide chicken mixture among the pepper halves. 9Sprinkle with lemon-pepper seasoning. 10Cover and refrigerate up to 24 hours. 11TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through. 12Top with cheese and pimiento. 13Bake, uncovered, about 5 minutes more or till cheese is just melted.

WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS

Steps:

• MELT margarine or butter in a large saucepan over medium heat.
• Add celery and cook about 5 minutes or till tender.
• STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
• Stir in chicken; heat through.
• Stir in rice; remove from heat.
• TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
• Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
• Divide chicken mixture among the pepper halves.
• Sprinkle with lemon-pepper seasoning.
• Cover and refrigerate up to 24 hours.
• TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.
• Top with cheese and pimiento.
• Bake, uncovered, about 5 minutes more or till cheese is just melted.
• *NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.

CHICKEN AND RICE STUFFED PEPPERS

Steps:

• Preheat oven to 400.
• Cut the tops off of the peppers and scoop out seeds and insides so the pepper is hollow. Stand peppers in a deep baking dish. Set aside.
• Cook whole grain rice according to package directions (I used Success Boil-in-Bag; it turns out perfect every time in the microwave). Make sure to drain and fluff rice as soon as it's done cooking.
• While rice is cooking, sprinkle seasoned salt and garlic powder over cubed chicken breast (season to taste). Cook in a large saucepan, adding diced onion halfway through cooking. Cook until chicken is no longer pink and onion is tender.
• Set burner heat to low and add rice and spaghetti sauce to chicken in saucepan. Stir until well combined.
• Stir in Parmesan and Mozzarella cheeses to chicken mixture. Stir until well combined and Mozzarella cheese has melted.
• Add garlic powder and hot sauce (more or less of each to taste -- we like stuff spicy around here!) to chicken mixture and stir to combine.
• Let the mixture cook on Low heat for about 10 minutes to blend flavors.
• Remove from heat and divide equally and fill the 6 green peppers with chicken mixture. If it's not enough to fill them to the top, I just mix more spaghetti sauce and extra rice to get them filled.
• Add 1/2 c water to the bottom of the deep baking dish to help peppers cook. Bake in oven 45 minutes or until pepper cups are mostly tender with just a little crunch.
• Serve with additional shredded Mozzarella to sprinkle over the tops of peppers.
• PLEASE NOTE: All of my measurements are approximate as I don't usually measure my ingredients when making my own recipes. Please adjust the amounts of each ingredient to your liking and feel free to contact me if you don't understand some of my rambling instructions!

PEPPERS STUFFED WITH CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
• Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
• Scoop chicken mixture into the green peppers and cover with tomato sauce.
• Bake in the preheated oven for 45 minutes. Top peppers with mozzarella cheese and continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

CHICKEN AND RICE STUFFED BELL PEPPERS

Steps:

• Heat condensed cream of celery soup, water or broth, and onion soup mix in large saucepan until bubbly. Stir in chicken, heat through. Stir in rice and remove from heat.
• To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning.
• Bake peppers, loosely covered with foil, in a 350 degree F oven about 45 minutes or until heated through. Top with cheese and return to oven, uncovered, about 5 minutes more or until cheese is just melted.