1. In a large saucepan melt margarine or butter over medium heat. Add celery and cook about 5 minutes or till tender.

2. Stir in condensed mushroom soup, water or broth, and dry onion soup mix. Heat till bubbly. Stir in chicken; heat through. Stir in rice; remove from heat.

3. To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut side up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning.

4. Cover peppers loosely with foil. Bake in a 350-F oven about 25 minutes or till peppers are crisp-tender. Sprinkle with shredded cheese; top with pimiento. Bake, uncovered, about 5 minutes more or till cheese is just melted. Makes 10 main-dish servings.

Make-ahead directions: Assemble peppers as directed. Cover with foil and refrigerate for up to 24 hours. To serve, bake peppers, loosely covered with foil, in a 3500 oven about 55 minutes or till heated through. Top with cheese and pimiento. Bake, uncovered, about 5 minutes more or till cheese is melted.

Nutrition facts per serving: 285 cal., 11 g total fat (5 g sat. Fat), 70 mg chol., 743 mg sodium, 21 g carbo., 1 g fiber, and 23 g pro. Daily Values: 10% vit. A, 55% vit. C, 10% calcium, and 12% iron. A

you Â’ll find in Rosa 's kitchen. Any on-the-go family will welcome this addition to their recipe collection.