Chicken-and-Rice-Stuffed Peppers

I wish that I could remember where I got this recipe! I saved it a few years ago, before I started making notes of where the recipes were coming from. I've made this a lot over the years and it is delicious! If you have family in the house that are not fond of the bell peppers you can totally put the stuffing in a pan, top with Cheese and bake it alone because the filling is delicious!

Chicken-and-Rice-Stuffed Peppers

1 tablespoon margarine or butter
1/2 cup finely chopped celery
1 10 3/4 oz. c condensed cream of mushroom soup -- red. fat, red.
sodium
1 cup water or chicken broth
1 envelope single-serving-size instant onion soup mix -- about 1
tablespoon
4 cups cooked chicken -- cubed
3 cups hot cooked rice
5 large green sweet peppers -- 8 ounces each
1 teaspoon lemon-pepper seasoning
1 1/4 cups shredded cheddar cheese(5 ounces)

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.

Makes 10 servings.