Chicken Stuffed Bell Peppers Spanish Style Recipe
Servings: 1
Ingredients
- 2 c. diced cooked chicken
- 1 med onion minced
- 1 c. packed grated sharp cheddar cheese (about 4 ounces)
- 3/4 c. tomato sauce
- 1 can minced mild green chilies (4-oz)
- 2 lrg garlic cloves chopped
- 1 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 8 x yellow or possibly green bell peppers
Directions
- Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hrs ahead. Cover and chill.)
- 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 c. each). Replace tops of peppers. Stand peppers in shallow casserole. Bake till filling is cooked through and peppers are tender, about 50 min. Serve immediately.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 945g | |
| Calories 1402 | |
| Calories from Fat 833 | 59% |
| Total Fat 93.61g | 117% |
| Saturated Fat 41.94g | 168% |
| Trans Fat 0.0g | |
| Cholesterol 380mg | 127% |
| Sodium 2027mg | 84% |
| Potassium 2280mg | 65% |
| Total Carbs 42.51g | 11% |
| Dietary Fiber 8.9g | 30% |
| Sugars 23.58g | 16% |
| Protein 100.91g | 161% |
