Name: Chicken-Stuffed Bell Peppers Spanish Style
Yield: Serves 8
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

Recipe information

Yield
Serves 8

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

Preparation

Step 1
Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Step 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.

TagsBell Pepper Vegetable Chicken Poultry Cheddar Cheese Dairy Chile Main Starter Dinner Nut Free Gluten Free Weeknight Meals Easy Oven Bake Bon Appétit

Recipe notes

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