Preheat oven to 350F. 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 165F., 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"
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|Serving Size: 1 Serving (639g)|
|Recipe Makes: 1|
|Calories from Fat: 1006 (67%)|
|Amt Per Serving||% DV|
|Total Fat 111.7g||149 %|
|Saturated Fat 47.6g||238 %|
|Monounsaturated Fat 45.3g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 538.5mg||166 %|
|Sodium 556.6mg||19 %|
|Potassium 1417.1mg||37 %|
|Total Carbohydrate 35g||10 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 30.2g|
|Protein 86.6g||124 %|
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Calories per serving: 1508
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