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Stuffed peppers

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Ingredients/Components

frozen sliced green onions - 1/4 c
medium green or sweet red peppers or a combination, cut in half lengthwise with seeds and membranes removed - 4 item
cans chunk-style chicken or 2 c - 2 3/4
can whole kernel corn, drained - 1 oz
can Spanish rice - 1 oz
few dashes of bottled hot pepper sauce - 1 item
finely shredded Cheddar cheese 1 oz - 1/4 c

How to make stuffed peppers:

Place peppers, cut side down, in a 12 x 7 1/2 x 2-inch microwave-safe baking dish. Cover with plastic wrap and cook on 100% power (High) for 6 to 8 minutes or until nearly tender, rearranging peppers after 3 minutes; drain. Break canned chicken into chunks. Combine chicken, corn, Spanish rice, frozen onions and pepper sauce in a 1 1/2 quart microwave-safe casserole. Stir until lightly mixed and cook, uncovered, on High about 6 minutes or until heated, stirring after 3 minutes. Turn peppers cut side up and mound chicken mixture into shells. Cook, covered, on High for 2 minutes or until heated and peppers are tender. Sprinkle with cheese; cover and let stand until cheese melts (about 2 minutes). Makes 4 servings.

Per Serving: 352 Calories, 13 g. Fat, 67 mg. Cholesterol and 1,024 mg. Sodium.

Recipe categories: Main dish, Ground beef, Beef.

Rating:

3.4

Average rating: 3.4, total votes: 5

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