Ingredients

• 2 cups diced cooked chicken
• 1 medium onion, chopped
• 1 cup packed grated sharp cheddar cheese (about 4 ounces)
• 3/4 cup tomato sauce
• 1 4-ounce can chopped mild green chilies
• 2 large garlic cloves, minced
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 8 yellow or green bell peppers

Instructions

1. Combine first 8 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
2. Preheat oven to 375°F. Cut around stem of each bell pepper and remove, creating large opening at top. Scoop out seeds. Divide filling among peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in shallow casserole. Bake until filling is cooked through and peppers are tender, about 50 minutes. Serve immediately.