| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Spanish | October 199 | 1 | Servings |
INGREDIENTS
| 2 | c | Diced cooked chicken |
| 1 | Onion, chopped | |
| 1 | c | Packed grated sharp cheddar |
| cheese about 4 ounces | ||
| 3/4 | c | Tomato sauce |
| 1 | Chopped mild green chilies | |
| 4-ounce | ||
| 2 | Garlic cloves, minced | |
| 1 1/2 | t | Paprika |
| 1/2 | t | Cayenne pepper |
| 8 | Yellow or green bell peppers |
INSTRUCTIONS
Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Preheat oven to 375F. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds. Divide filling among peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in shallow casserole. Bake until filling is cooked through and peppers are tender, about 50 minutes. Serve immediately. Serves 8. Bon Appetit October 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 1442
Calories From Fat: 877
Total Fat: 98.5g
Cholesterol: 240.4mg
Sodium: 6932mg
Potassium: 1571.7mg
Carbohydrates: 38.6g
Fiber: 8.6g
Sugar: 17.2g
Protein: 101.2g