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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: 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. Posted to CHILE-HEADS DIGEST by Alex Silbajoris <email@example.com> on Oct 15, 1998,
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|Serving Size: 1 Serving (699g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 315 (42%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 55.5mg||17 %|
|Sodium 2828.7mg||98 %|
|Potassium 1997.4mg||53 %|
|Total Carbohydrate 89.4g||26 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 73.9g|
|Protein 21.5g||31 %|
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Calories per serving: 755
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