Chicken Stuffed Bell Peppers
4 green, red or orange bell peppers with flat bottoms
2 tablespoons CRISCO Oil
1 medium onion, peeled and diced
2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced)
1 -1/2 cups diced cooked chicken
2/3 cup spaghetti sauce
1/2 cup shredded Cheddar, Monterey Jack, or Swiss cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat oven to 375ºF.
Cut tops off peppers, trim and reserve. Remove and discard seeds and ribs. Place peppers in 13 x 9 x 2-inch baking pan.
Heat Crisco Oil in medium skillet on medium-high heat. Add onion and garlic. Sauté 3 minutes, or until onions are translucent. Scrape mixture into medium mixing bowl.
Combine onion mixture with chicken, spaghetti sauce, cheese, salt and pepper.
Divide mixture into hollowed out peppers. Replace pepper tops.
Bake peppers at 375ºF for 40 to 50 minutes, or until peppers are tender when pierced with tip of paring knife.
Note: The peppers can be prepared for baking up to 2 days in advance and refrigerated, tightly covered with plastic wrap. Let stand at room temperature for 1 hour before baking.