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Chicken and Rice Stuffed Peppers

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

A top-down view of a white circular plate containing four bell peppers stuffed with a chicken and rice mixture, garnished with fresh parsley, on a table with a navy-striped cloth and a fresh tomato in the background.

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Overhead shot of a plate of chicken and rice stuffed bell peppers, topped with melted cheese and a garnish of parsley, next to a white and navy-striped napkin and silverware on a light surface.


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A top-down view of a white circular plate containing four bell peppers stuffed with a chicken and rice mixture, garnished with fresh parsley, on a table with a navy-striped cloth and a fresh tomato in the background.

Chicken and Rice Stuffed Peppers

Nesting Lane
Healthy Chicken and Rice Stuffed Peppers Recipe: Savory, simple, and nutritious bell peppers filled with a chicken and rice mix, topped with cheese.
5 from 1 vote
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 10

Ingredients
 

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

Can be made 24 hours in advance. Cover with foil and refrigerate before baking.
3 Points ( 2022/2024 Plan)
MyWW Points: 3 Blue Plan and 5 Green Plan)
3 WW Freestyle Points and 5 Smart Points
We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.

Nutrition

Calories: 232kcalCarbohydrates: 20gProtein: 25gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 52mgSodium: 518mgPotassium: 409mgFiber: 3gSugar: 2gVitamin A: 418IUVitamin C: 66mgCalcium: 88mgIron: 2mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane

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.

Chicken And Rice Stuffed Peppers Graphic.
5 from 1 vote (1 rating without comment)

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