Mexican Stuffed Peppers(Serves 3)

• 3 1/2 medium red peppers
• 1 small onion, diced
• 2 oz. long grain rice
• 1/2 tsp. hot chili sauce
• 4 oz. cooked chicken
• 1 Tbsp. butter
• 1 Tbsp. oil
• 2 oz. mushrooms, diced
• 1/2 pt. chicken broth
• salt and pepper

1. Cut out stalk and seeds of pepper.
2. Heat oil in pan and fry onions until soft.
3. Add mushrooms and rice.
4. Cook until oil is absorbed.
5. Take 1/2 pepper (chop finely), broth, chili sauce and salt and pepper.
6. Stir well and add to mushroom and rice.
7. Cover and cook until all the liquid is absorbed.
8. Remove from stove. Stir in chicken (finely chopped).
9. Mix together then spoon into peppers.
10. Small dab of butter on each pepper.
11. Put in baking dish. Add 1/4 pint of water around peppers.
12. Bake in oven at 375u0b0 for 30 to 35 minutes.

red peppers, onion, long grain rice, hot chili sauce, chicken, butter, oil, mushrooms, chicken broth, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579481 (may not work)