| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Spanish |
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Diced cooked chicken |
| 1 |
md |
Onion; chopped |
| 1 |
c |
Packed grated sharp cheddar cheese; (about 4 ounces) |
| 3/4 |
c |
Tomato sauce |
| 1 |
cn |
Chopped mild green chilies; (4-ounce) |
| 2 |
lg |
Garlic cloves; minced |
| 1 1/2 |
ts |
Paprika |
| 1/2 |
ts |
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
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