Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.48 Kcal (1681 kJ) | ||
| Calories from fat | 213.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.71g | 36% | |
|---|---|---|---|
| Cholesterol | 56.07mg | 19% | |
| Sodium | 734.82mg | 31% | |
| Potassium | 467.49mg | 10% | |
| Total Carbs | 28.04g | 9% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 20.75g | 42% | |
| Vitamin C | 65.6mg | 109% | |
| Iron | 1.6mg | 9% | |
| Calcium | 134.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 149.54 Kcal (626 kJ) | ||
| Calories from fat | 79.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.83g | 36% | |
|---|---|---|---|
| Cholesterol | 20.89mg | 19% | |
| Sodium | 273.7mg | 31% | |
| Potassium | 174.13mg | 10% | |
| Total Carbs | 10.44g | 9% | |
| Sugars | 0.88g | 10% | |
| Dietary Fiber | 1.03g | 11% | |
| Protein | 7.73g | 42% | |
| Vitamin C | 24.5mg | 109% | |
| Iron | 0.6mg | 9% | |
| Calcium | 50.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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