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
Need to make a substitution?
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.