[CH] stuffed peppers

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Peeps,

I was talking to someone at work about stuffed peppers, saying that my mom
always used bell peppers.  He told me about using Hungarian Wax peppers
instead, and ... well, I had a few extra ones on the kitchen counter.  So I
came up with this recipe:


1 cup shredded cooked chicken (I used a roasted leg quarter)
10 hungarian wax peppers
1/4 cup cubed smoked cayenne pepper cheddar
1 medium yellow onion
4 cloves garlic
1 serving pasta (I used mixed rotini and penne)
2 cups tomato-based pasta sauce
1/2 cup grated cheese
pinch of mixed herbs
2 tbsp olive oil

Procedure

Preheat oven to 425.  Stem and seed peppers, and cut a slit down the side
of each.  Boil pasta to al dente texture, drain, toss with 1 tbsp olive oil
and set aside.  Chop onion and garlic and sautee in 1 tbsp olive oil. 
Allow to cool.  

In food processor, combine shredded chicken with cubed cheddar, herbs,
onion and and garlic.  Pulse several times to make a dry, crumbly mix. 
Fill peppers with mix (I used a teaspoon).

Lightly oil a 9X9 baking dish.  Pour pasta into pan and spread.  Arrange
peppers on pasta, and pour the sauce on and around the peppers.  Bake for
10 minutes, remove, and sprinkle grated cheese.  Retun pan to oven and bake
approx 5 minutes more, or until the aroma makes you want to crawl into the
oven through the vent.  Serve.

     Alex Silbajoris  72163.1353@compuserve.com
     pepper schlepper

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