Instructions: 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.

NOTE:Food thats nourishing and that can hold.Thats the kind of cooking you "ll find in Rosa s kitchen. Any on-the-go family will welcome this addition to their recipe collection.

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