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Curried Chicken In Pepper Cups

Salad.Carnival's picture
Ingredients
  Green peppers 6 Medium
  Packaged precooked rice 1 1⁄3 Cup (21.33 tbs)
  Diced chicken 2 Cup (32 tbs) (Canned Or Cooked)
  Chopped celery 1 Cup (16 tbs)
  Minced onion 1⁄4 Cup (4 tbs)
  Chopped canned pimiento 2 Tablespoon
  Mayonnaise/Salad dressing 1 Cup (16 tbs)
  Curry powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
Directions

Remove tops and seeds from peppers; partially cook in small amount boiling salted water, about 5 minutes; drain.
Prepare rice according to package directions; mix with chicken, celery, onion, and pimiento.
Combine mayonnaise, salad dressing and seasonings; add to rice mixture and toss lightly.
Fill peppers and place in greased 10x6x 1 1/2-inch baking dish; pour small amount of water around peppers.
Bake in moderate oven (350°) about 30 minutes or till peppers are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2711 Calories from Fat 1637

% Daily Value*

Total Fat 182 g280%

Saturated Fat 16.5 g82.7%

Trans Fat 0 g

Cholesterol 157.1 mg52.4%

Sodium 2122.9 mg88.5%

Total Carbohydrates 157 g52.3%

Dietary Fiber 20.2 g80.6%

Sugars 24.8 g

Protein 105 g209.4%

Vitamin A 94.3% Vitamin C 1255.7%

Calcium 17.1% Iron 48.7%

*Based on a 2000 Calorie diet

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Curried Chicken In Pepper Cups Recipe