Chicken-Stuffed Bell Peppers Spanish Style |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups diced cooked chicken |
1 medium onion, chopped |
1 cup packed grated sharp cheddar cheese (about 4 ounces) |
3/4 cup tomato sauce |
1 4-ounce can chopped mild green chilies |
2 large garlic cloves, minced |
1 1/2 teaspoons paprika |
1/2 teaspoon cayenne pepper |
8 yellow or green bell peppers |
Directions:
1. Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
2. Preheat oven to 375°F. 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.
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