Chicken-Stuffed Bell Peppers Spanish Style
Chicken-Stuffed Bell Peppers Spanish Style
Chicken-Stuffed Bell Peppers Spanish Style
It was really good over a bed of rice my hubby loved it!!! Will make again with ground meat tonight!
Ingredients of Chicken-Stuffed Bell Peppers Spanish Style
2 c Diced cooked chicken
1 md Onion; chopped
1 c Packed grated sharp cheddar
3/4 c Tomato sauce
1 cn Chopped mild green chilies;
2 lg Garlic cloves; minced
1 1/2 ts Paprika
1/2 ts Cayenne pepper
8 Yellow or green bell peppers
Preparation of Chicken-Stuffed Bell Peppers Spanish Style
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.
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