Chicken-Stuffed Bell Peppers Spanish Style
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 2 cups diced cooked chicken
- 3/4 cup tomato sauce
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 1 4-ounce can chopped mild green chilies
- 1 cup packed grated sharp cheddar cheese (about 4 ounces)
- 8 yellow or green bell peppers
- Carbohydrate 10 g(3%)
- Cholesterol 41 mg(14%)
- Fat 8 g(12%)
- Fiber 3 g(12%)
- Protein 14 g(28%)
- Saturated Fat 3 g(17%)
- Sodium 232 mg(10%)
- Calories 159
Preparation 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 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.
Preparation 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 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.
