Chicken Stuffed Chile Peppers with Tomato-Cheese Sauce
INGREDIENTS:
2 -(up to)
3 Marinated grilled chicken
-breasts; or beef
3 -(up to)
4 sl Cooked bacon
1 Ear cooked corn; kernels
-from, adds moisture and
-texture; could use habs or
-olives
2 Cloves garlic
1/2 c Italian Bread crumbs
1/2 ts Onion Powder -or-
1/4 c Finely minced onion. (I use
-powder but would use onion
-next time)
5 -(up to)
6 lg Anaheim; Hungarian hot
-wax; whatever is in season
Alfredo Sauce; canned.
-Spaghetti sauce would be
-good with beef
2 -(up to)
3 Marinated grilled chicken
-breasts; or beef
3 -(up to)
4 sl Cooked bacon
1 Ear cooked corn; kernels
-from, adds moisture and
-texture; could use habs or
-olives
2 Cloves garlic
1/2 c Italian Bread crumbs
1/2 ts Onion Powder -or-
1/4 c Finely minced onion. (I use
-powder but would use onion
-next time)
5 -(up to)
6 lg Anaheim; Hungarian hot
-wax; whatever is in season
Alfredo Sauce; canned.
-Spaghetti sauce would be
-good with beef
Cut top off of peppers, open side of peppers 3/4 of the way to the tip, clean out seeds and placenta. Stuff with meat mixture. Place in baking dish seam side up, add enough water to wet the bottom of dish, cover and bake 30-40 minutes at 350, remove cover and bake an additional 10 minutes or until water has evaporated.
Heat Alfredo sauce, pour over pepper and serve.
CHILE-HEADS DIGEST V3 #046