Chicken stuffed chile peppers with tomato-cheese sauce

4 Servings

Ingredients

Quantity Ingredient
---Filling---
1 teaspoon Corn oil
½ cup Minced onion
½ ounce Blanched almonds; slivered
2 larges Garlic cloves; crushed
6½ ounce Skinless boneless chicken breast, finely shredded
1 small Granny smith apple; pared and cored, cut in 1/4 inch dice
¾ cup Low-sodium chicken broth
2 tablespoons Golden raisins; chopped
6 larges Stuffed green olives; sliced
1 teaspoon Cider vinegar
1 pinch Salt -Peppers and Sauce---
8 larges Poblano peppers; smooth skinned, roasted and peeled
4 mediums Tomatoes; halved and roasted
½ medium Onion
¾ ounce Pot cheese or feta cheese; * see note

Directions

* if using feta cheese, soak and drain cheese, crumble. Originally called for queso fresco cheese.

Preheat oven to 350 oF. Spray large shallow baking dish with nonstick cooking spray.

To prepare filling, place medium nonstick skillet over medium heat 30 seconds. Add oil; heat 30 seconds more. Add onion and almonds; cook, stirring often, until almonds are lightly browned, about 5 minutes. Add garlic; cook, stirring frequently, 2 minutes longer.

Add chicken, apple, broth, raisins, olives, vinegar and salt to onion-almond mixture; cook, stirring occasionally, until almost all liquid has evaporated. Remove from heat; set aside.

To prepare peppers, wearing rubber gloves, carefully slit open lengthwise; remove and discard seeds.

Spoon an equal amount of filling into each prepared pepper; fold sides of peppers over filling to enclose. Place stuffed peppers, seam-side down, in a single layer in prepared baking dish; bake, covered, until piping hot, about 20 minutes.

Meanwhile, to prepare sauce, in food processor or blender, combine tomatoes and onion; puree until smooth.

Transfer tomato mixture to medium nonstick skillet; cook over high heat, stirring constantly, until mixture is thickened and reduced in volume by about a third, about 5 minutes. Remove from heat; stir in cheese until melted. Serve stuffed peppers with sauce.

Serving (2 stuffed peppers with ⅓ cup sauce) provides: ¾ fat, ½ fruit, 5½ veg, 2 pro, 5 cal. Recipe by: Weight Watchers Magazine, March 1996 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@...

on Oct 17, 1997

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