Name: Chicken Stuffed Chile Peppers with Tomato-Cheese Sauce
Ingredients: ---Filling---; 1 ts Corn oil; 1/2 c Minced onion; 1/2 oz Blanched almonds; slivered; 2 lg Garlic cloves; crushed; 6 1/2 oz Skinless boneless chicken breast, finely shredded; 1 sm Granny smith apple; pared and cored, cut in 1/4 inch dice; 3/4 c Low-sodium chicken broth; 2 tb Golden raisins; chopped; 6 lg Stuffed green olives; sliced; 1 ts Cider vinegar; 1 pn Salt -Peppers and Sauce---; 8 lg Poblano peppers; smooth skinned, roasted and peeled; 4 md Tomatoes; halved and roasted; 1/2 md Onion; 3/4 oz Pot cheese or feta cheese; * see note

What does God have to say about the impact of all this debt on His people? He tells us in Proverbs 22:7b” “The borrower becomes the lender’s slave.” Debt makes you a slave to your lender. In the Old Testament world if you couldn’t pay your debt on time you became the slave of the lender until you worked off your obligations. In our day, if you borrow money you become the lender’s slave by giving much or most of your income back to the lender.

Rod Rogers

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chicken, Sauces	4	Servings

INGREDIENTS

		—Filling—
1	ts	Corn oil
1/2	c	Minced onion
1/2	oz	Blanched almonds; slivered
2	lg	Garlic cloves; crushed
6 1/2	oz	Skinless boneless chicken breast, finely shredded
1	sm	Granny smith apple; pared and cored, cut in 1/4 inch dice
3/4	c	Low-sodium chicken broth
2	tb	Golden raisins; chopped
6	lg	Stuffed green olives; sliced
1	ts	Cider vinegar
1	pn	Salt -Peppers and Sauce—
8	lg	Poblano peppers; smooth skinned, roasted and peeled
4	md	Tomatoes; halved and roasted
1/2	md	Onion
3/4	oz	Pot cheese or feta cheese; * see note

INSTRUCTIONS

* if using feta cheese, soak and drain cheese, crumble. Originally called
for queso fresco cheese.
Preheat oven to 350 oF. Spray large shallow baking dish with nonstick
cooking spray.
To prepare filling, place medium nonstick skillet over medium heat 30
seconds. Add oil; heat 30 seconds more. Add onion and almonds; cook,
stirring often, until almonds are lightly browned, about 5 minutes. Add
garlic; cook, stirring frequently, 2 minutes longer.
Add chicken, apple, broth, raisins, olives, vinegar and salt to
onion-almond mixture; cook, stirring occasionally, until almost all liquid
has evaporated. Remove from heat; set aside.
To prepare peppers, wearing rubber gloves, carefully slit open lengthwise;
remove and discard seeds.
Spoon an equal amount of filling into each prepared pepper; fold sides of
peppers over filling to enclose. Place stuffed peppers, seam-side down, in
a single layer in prepared baking dish; bake, covered, until piping hot,
about 20 minutes.
Meanwhile, to prepare sauce, in food processor or blender, combine tomatoes
and onion; puree until smooth.
Transfer tomato mixture to medium nonstick skillet; cook over high heat,
stirring constantly, until mixture is thickened and reduced in volume by
about a third, about 5 minutes. Remove from heat; stir in cheese until
melted. Serve stuffed peppers with sauce.
Serving (2 stuffed peppers with 1/3 cup sauce) provides: 3/4 fat, 1/2
fruit, 5 1/2 veg, 2 pro, 5 cal.
Recipe by: Weight Watchers Magazine, March 1996
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by [email protected]
on Oct 17, 1997

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