Keshi Yena (Chicken Stuffed Cheese)

• 3 tablespoons vegetable oil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 2 tablespoons raisins
• 6 pimiento stuffed green olives, chopped
• 3 cups shredded cooked chicken
• 3 tablespoons chopped dill pickles
• 3 tablespoons tomato paste
• 1/2 teaspoon salt
• coarsely ground black pepper
• 16 slices gouda cheese, thinly sliced deli-style (about 10 oz)

1. Heat oil in a large skillet. Add peppers and onions; saute 5 minutes. Add raisins, olives, chicken, pickles, tomato paste and salt. Cook 5 minutes. Let cool.
2. Grease 4 (8oz) ramekins. Line ramekins with 12 slices of cheese. Fill with chicken mixture. Top with remaining slices of cheese. Tuckin any cheese that hangs over the edge.
3. Place ramekins in a large pan. Add hot water half-way up the sides of ramekins; cover pan tightly with foil or a lid and place over medium-high heat. Cook 15 minutes. Serve immediately.

vegetable oil, green bell pepper, red bell pepper, onion, raisins, pimiento, chicken, dill pickles, tomato paste, salt, ground black pepper, gouda cheese

Taken from www.food.com/recipe/keshi-yena-chicken-stuffed-cheese-434668 (may not work)