6 medium green bell peppers 2 cups cooked rice 2 cups cooked cubed chicken 1 cup chopped celery 1/4 cup chopped onion 2 tablespoons chopped pimiento, drained 1 cup mayonnaise, or as desired 1 teaspoon curry powder 1/2 teaspoon salt dash pepper

Preparation

Directions for Stuffed Peppers with Chicken
Cut tops off peppers; remove seeds and membranes. Cook peppers in simmering water to cover for 10 to 15 minutes. Drain. Combine cooked rice, chicken, celery, onion, and pimiento in a mixing bowl. In a separate bowl, combine mayonnaise, curry powder, salt and pepper. Gently toss mayonnaise mixture with rice and chicken mixture. Fill peppers; place in a greased shallow baking dish and pour a small amount of water in the baking dish, enough to cover the bottom. Bake chicken stuffed peppers at 350° for 30 minutes, or until stuffed peppers are tender.

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