Title: Chicken Stuffed Chile Peppers with Tomato-Cheese Sauce
Categories: Chicken, Sauces
Yield: 4 Servings

---Filling---
1 ts Corn oil
1/2 c Minced onion
1/2 oz Blanched almonds; slivered
2 lg Garlic cloves; crushed
6 1/2 oz Skinless boneless chicken
-breast, finely shredded
1 sm Granny smith apple; pared
-and cored, cut in 1/4 inch
-dice
3/4 c Low-sodium chicken broth
2 tb Golden raisins; chopped
6 lg Stuffed green olives; sliced
1 ts Cider vinegar
1 pn Salt
---Peppers and Sauce---
8 lg Poblano peppers; smooth
-skinned, roasted and peeled
4 md Tomatoes; halved and roasted
1/2 md Onion
3/4 oz Pot cheese or feta cheese; *
-see note

* if using feta cheese, soak and drain cheese, crumble. Originally called
for queso fresco cheese.

Preheat oven to 350 oF. Spray large shallow baking dish with nonstick
cooking spray.

To prepare filling, place medium nonstick skillet over medium heat 30
seconds. Add oil; heat 30 seconds more. Add onion and almonds; cook,
stirring often, until almonds are lightly browned, about 5 minutes. Add
garlic; cook, stirring frequently, 2 minutes longer.

Add chicken, apple, broth, raisins, olives, vinegar and salt to
onion-almond mixture; cook, stirring occasionally, until almost all liquid
has evaporated. Remove from heat; set aside.

To prepare peppers, wearing rubber gloves, carefully slit open lengthwise;
remove and discard seeds.

Spoon an equal amount of filling into each prepared pepper; fold sides of
peppers over filling to enclose. Place stuffed peppers, seam-side down, in
a single layer in prepared baking dish; bake, covered, until piping hot,
about 20 minutes.

Meanwhile, to prepare sauce, in food processor or blender, combine tomatoes
and onion; puree until smooth.

Transfer tomato mixture to medium nonstick skillet; cook over high heat,
stirring constantly, until mixture is thickened and reduced in volume by
about a third, about 5 minutes. Remove from heat; stir in cheese until
melted. Serve stuffed peppers with sauce.

Serving (2 stuffed peppers with 1/3 cup sauce) provides: 3/4 fat, 1/2
fruit, 5 1/2 veg, 2 pro, 5 cal.

Recipe by: Weight Watchers Magazine, March 1996

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Oct 17, 1997