| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Hungarian |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Shredded cooked chicken; (I used a roasted leg quarter) |
| 10 |
|
Hungarian wax peppers |
| 1/4 |
c |
Cubed smoked cayenne pepper cheddar |
| 1 |
md |
Yellow onion |
| 4 |
|
Cloves garlic |
| 1 |
|
Serving pasta; (I used mixed rotini and penne) |
| 2 |
c |
Tomato-based pasta sauce |
| 1/2 |
c |
Grated cheese |
| 1 |
pn |
Mixed herbs |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
I was talking to someone at work about stuffed peppers, saying that my mom
always used bell peppers. He told me about using Hungarian Wax peppers
instead, and ... well, I had a few extra ones on the kitchen counter. So I
came up with this recipe:
Preheat oven to 425. Stem and seed peppers, and cut a slit down the side of
each. Boil pasta to al dente texture, drain, toss with 1 tbsp olive oil and
set aside. Chop onion and garlic and sautee in 1 tbsp olive oil. Allow to
cool.
In food processor, combine shredded chicken with cubed cheddar, herbs,
onion and and garlic. Pulse several times to make a dry, crumbly mix. Fill
peppers with mix (I used a teaspoon).
Lightly oil a 9X9 baking dish. Pour pasta into pan and spread. Arrange
peppers on pasta, and pour the sauce on and around the peppers. Bake for 10
minutes, remove, and sprinkle grated cheese. Retun pan to oven and bake
approx 5 minutes more, or until the aroma makes you want to crawl into the
oven through the vent. Serve.
Posted to CHILE-HEADS DIGEST by Alex Silbajoris <72163.1353@compuserve.com>
on Oct 15, 1998, converted by MM_Buster v2.0l.
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