Chicken-Stuffed Bell Peppers Spanish Style

• 2 c Diced cooked chicken
• 1 md Onion; chopped
• 1 c Packed grated sharp cheddar cheese; (about 4 ounces)
• 3/4 c Tomato sauce
• 1 cn Chopped mild green chilies; (4-ounce)
• 2 lg Garlic cloves; minced
• 1 1/2 ts Paprika
• 1/2 ts Cayenne pepper
• 8 Yellow or green bell peppers

Instructions

1. 1

   Combine first 8 ingredients in medium bowl.

2. 2

   Season to taste with salt and pepper. (Can be prepared 6 hours ahead.

3. 3

   Cover and refrigerate.) Preheat oven to 375F.

4. 4

   Cut around stem of each bell pepper and remove, creating large opening at top.

5. 5

   Scoop out seeds.

6. 6

   Divide filling among peppers (about 1/2 cup each).

7. 7

   Replace tops of peppers.

8. 8

   Stand peppers in shallow casserole.

9. 9

   Bake until filling is cooked through and peppers are tender, about 50 minutes.

10. 10

    Serve immediately.

11. 11

    Serves 8.