Curried Chicken In Pepper Cups
|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|
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.