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Makes:
4 to 6 servingsPreparation Time:
30 minutesCooking Time:
40 to 45 minutes
Ingredients :
2 tbsp30 mLCrisco® Vegetable or Canola Oil
1onion, chopped
1stalk celery, chopped
2cloves garlic, chopped
1 lb500 gground chicken, turkey or lean beef
3/4 cup175 mLfresh or frozen corn
1-1/2 tsp7 mLchili powder
1/2 tsp2 mLground cumin
1/2 tsp2 mLsalt
1/4 tsp1 mLpepper
1 cup250 mLCarnation® Regular or 2% Evaporated Milk
1/2 cup125 mLtomato sauce
4red, yellow or orange peppers, halved lengthwise and seeded
2 tbsp30 mLchopped fresh cilantro
1 1/2 cups375 mLgrated Cheddar or Monterey Jack cheese
Directions :
1 : In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic and cook for 3 minutes. Add chicken and cook, until no longer pink, breaking up large pieces.
2 : Add corn, chili powder, cumin, salt, pepper, evaporated milk and tomato sauce. Reduce heat and simmer for 12 to 15 minutes, stirring often. Remove from heat.
3 : Arrange pepper halves in a 9 x 13 inch (3 L) baking dish. Spoon mixture into peppers halves. Pour 1/3 cup (75 mL) water in bottom of pan.
4 : Cover peppers with foil. Bake in a preheated 375ºF (190ºC) oven for 30 minutes. Remove foil. Top peppers with cilantro and cheese. Bake, uncovered for 10 minutes, or until peppers are tender. Let stand 10 minutes before serving.
Tip(s)
Make Ahead – filling can be cooked, covered and refrigerated one day ahead.
Add 1 cup (250 mL) drained and rinsed canned black beans to filling.
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