Stuffed Peppers

My kids loved the filling in these peppers and the flavor reminds me of the yummy chicken salad we had at Kim's Bridal Lunch. I only did 4 peppers and then baked the remaining filling seperate in a pyrex dish at the same time. Also, instead of pimentos, I chopped up red pepper for the filling.

Stuffed Peppers
6 medium green Bell peppers(I used one red and loved that so next time I will use all red)
2 cups of cooked rice (I used brown.)
1 cup chopped celery
2 cups of cooked chicken cubed
1/4 cup chopped onion
2 TB of chopped pimento, drained
1 cup of mayonnaise, or as desired (I used reduced-fat)
1 teaspoon of curry powder
1/2 teaspoon of salt and a dash of pepper


Cut the tops of the peppers;remove seeds and membranes. (I chopped the top of the red pepper and used it in the filling) Cook peppers in simmering water for 10 to 15 minutes. Drain. Combine cooked rice, chicken,celery, onion, and pimento in a mixing bowl. In a seperate bowl, combine the mayo, curry, salt and pepper. Gently toss mayo mixture with the rice and chicken mixture. Fill peppers; place in a greased shallow baking dish and pour a small amount of water int he baking dish, enough to cover the bottom. Bake stuffed peppers at 350 for 30 minutes or until stuffed peppers are tender.