Stuffed Peppers

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

sweet red peppers, chicken, whole kernel corn, spanish rice, green onions, pepper sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=356 (may not work)

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