Weight Watchers Chicken And Rice Stuffed Bell Peppers Recipes

CHICKEN AND RICE STUFFED PEPPERS

Steps:

• Gather the ingredients.
• Cook the rice following the package directions.
• Fluff with a fork and set aside.
• Heat the oven to 350 F/180 C/Gas 4. Grease a shallow 2 1/2- or 3-quart baking dish.
• Cut the tops off the peppers and carefully scrape out the seeds and ribs. For smaller portions, simply slice the peppers in half lengthwise. Remove the seeds, ribs, and stems and proceed with the recipe.
• Put the peppers in a large saucepan and cover them with water. 
• Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for about 8 to 10 minutes, or until the peppers are just tender. Drain well and set aside.
• In a medium bowl, combine the cooked rice, chicken, celery, onion, and pimiento.
• In a separate bowl, combine the mayonnaise, curry powder, salt, and pepper.
• Gently toss the mayonnaise mixture with the rice and chicken mixture. Taste and adjust seasonings, as desired.
• Fill the peppers with the rice and chicken mixture and place them in the prepared baking dish. If one or more peppers are somewhat lopsided and won't stand up, crumple a small sheet of foil to make a "stand," nestling the stuffed bell pepper in the foil.
• Pour about 1 cup of hot water into the baking dish, or just enough to cover the bottom.
• Bake in the preheated oven for 30 minutes, or until the peppers are tender and the filling is hot. Serve immediately.
• Enjoy!

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.}.

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.

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.

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.

WW TURKEY STUFFED BELL PEPPERS RECIPE - (3.8/5)

Steps:

• Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together. Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy