Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 350?F. Mix first 9 ingredients in large bowl until well blended. Note: Add hot peppers to taste Fill pepper with mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.) Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165?F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve. Note: Variation add can of cut up stewed tomatoes, pour over top of peppers while cooking - When peppers are done, remove from baking dish & keep warm ~ Place baking dish (w/tomatoes in it) over med-high heat Mix 2 TBS corn starch with 1/4 cup water, mix thoroughly Add to tomatoes and stir till thickened (adjust flavor w/salt & pepper) Serve sauce w/peppers Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund" on Aug 16, 1999, converted by MM_Buster v2.0l.
