Chicken & Cheese Stuffed Anaheim Peppers with Homemade Mole Sauce Recipe:

Ingredients:

5 anaheim chili peppers

2 large chicken breasts (shredded)

2 ounces cream cheese

1 cup mozzarella (shredded)

3 green onions

Salt & pepper

For the mole sauce:

1 tablespoon oil

1 small onion (chopped)

1 tsp cumin

1 tsp oregano

4 tbsp chili powder

1/2 tsp salt

2 cups chicken broth

8 ounces tomato sauce

Instructions:

Preheat oven to 450 degrees.

Heat oil in a medium saucepan over medium heat. Add chopped onion and sautee for 5-6 minutes, or until onion is soft and translucent. Add cumin, oregano, chili powder and salt and mix with onions. Add chicken broth and tomato sauce and stir well to combine. Allow mixture to cook and reduce for about 20-25 minutes, or until it forms a thick sauce. Remove from heat and set aside.

While sauce is cooking, place peppers in boiling water for 6 minutes, then immediately place into cold water. Make one slice down the front of the pepper and remove seeds with a spoon. Set aside.

In a medium bowl, mix together shredded chicken, cream cheese, cheese and green onions. Season with salt and pepper.

Divide mixture 5 ways and fill each pepper. Place in a lightly greased 9" x 13" baking dish and place in oven.

Cook peppers for approx. 15-18 minutes, or until peppers are soft and just starting to blacken. *Note If you don't like the pepper skin you can peel it off at this point!*

Remove from oven and spoon mole sauce over the top.

Serve with spanish rice and refried beans and enjoy!

Recipe yields 5 stuffed peppers.