Chicken Stuffed Bell Peppers

Preheat oven 375*F

7-8 Bell peppers (Any Color or Multiple Colors)

2 cups cooked rice

1 can Cream of Soup Broccoli

1 soup can of water

1 can Kirkland Signature Chicken

1/2 cup diced onion

1/2 cup diced celery

1 1/2 cup diced broccoli

Shredded cheese to top

Sour cream/ Ranch Dressing to taste



Cook up onion, celery and broccoli in a little oil or butter.
Mix rice, soup, water, onion, celery and broccoli
Cut tops off of peppers and remove seeds. Stuff with mixture as you go.
Place in casserole dish, cover with foil or lid and cook for 20 min.
Move them or turn them so the parts that touch the others are away form others.
Cook 10 min more.
Remove cover and sprinkle tops with cheese. Cook 5-10 min more.
Serve. We like to have more cheese handy and use Ranch dressing to season. I let others add as much salt and pepper as they need at the table as I have some that don't like those.