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Add a photoServings: 4
Ingredients
- 2 med. sized green pepper
- 1 (19 ounce.) can vegetable chicken soup
- 1/3 c. rice, uncooked
- 3/4 c. shredded cheddar cheese
- 2 tbsp. butter
- Season to taste with salt & pepper
Directions
- Preheat oven to 400 degrees. Slice off tops of peppers. Remove seeds and white portion. Set peppers aside, strain broth from soup into a greased 1 qt casserole reserving vegetable mix. Stir rice into the broth. Combine vegetable, chicken mix with 1/2 c. of the cheese. Spoon an equal amount into each pepper. Sprinkle with remaining 1/4 c. cheese. Place peppers in casserole. Cover and bake till rice absorbs liquid 30 to 35 min.
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