Healthy Chicken and Rice Stuffed Peppers Recipe
Healthy Chicken and Rice Stuffed Peppers Recipe with WW Points. This easy recipe is a delicious dinner option.
To make this meal you’ll need: celery, cream of mushroom soup, fat-free chicken broth, onion soup mix, chicken breast, brown rice, green bell peppers, lemon pepper, and shredded cheddar cheese.
We have Tips and Tricks below the recipe if you’re interested.
Weight Watchers Points
3 Points ( 2022/2024 Plan)
MyWW Points: 3 Blue Plan and 5 Green Plan)
3 WW Freestyle Points and 5 Smart Points
Related Recipes
Weight Watchers Stuffed Peppers Without Meat
Weight Watchers Queso Chicken And Rice Wraps
Weight Watchers Cajun Chicken And Rice
We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Chicken and Rice Stuffed Peppers
Ingredients
- 1 tablespoon butter or margarine
- ½ cup celery finely choped
- 1 can (10¾ ounce) reduced-fat reduced-sodium condensed cream of mushroom soup
- 1 cup fat-free low-sodium chicken broth
- 1 tablespoon instant onion soup mix
- 4 cups cooked chicken breast cubed
- 3 cups cooked brown rice
- 5 large green bell peppers halved length-wise, stems, seeds, and membranes removed
- 1 teaspoon lemon pepper seasoning
- 1¼ cups reduced-fat shredded cheddar cheese
Instructions
- Preheat oven to 350° F.
- In a large saucepan, melt butter over medium heat.
- Add celery to the saucepan and cook for about 5 minutes, or until it's soft.
- Stir condensed mushroom soup, broth, and onion soup mix into the saucepan. Heat until it starts to bubble.
- Add chicken to the saucepan and warm it up in the mixture.
- Mix in rice and then take the saucepan off the heat.
- Arrange pepper halves, with their cut sides facing up, in a large, shallow baking dish.
- Evenly distribute the chicken mixture into each pepper half.
- Sprinkle lemon-pepper seasoning over the filled pepper halves.
- Cover the peppers with foil and bake in an oven preheated to 350ºF for 55 minutes, or until everything is hot.
- Remove the foil, top each pepper with cheese, and bake for about 5 more minutes, or just until the cheese has melted.
Notes
Nutrition
Tips and Tricks
Substitutions
Note: If using substitutions, don’t forget to check your points
1. If cream of mushroom soup is unavailable, cream of chicken is a perfect substitute.
2. For a different twist, try mozzarella or pepper jack instead of cheddar cheese.
3. Brown rice can be swapped for white rice or even quinoa for a change in texture.
4. Feel free to use red, yellow, or orange peppers for a splash of color.
Tips
1. Assemble the peppers ahead of time and keep them refrigerated until ready to bake.
2. These peppers can be frozen before baking. Just thaw overnight in the fridge and bake as directed.
3. Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
You May Also Like
