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Cheesy Artichoke Stuffed Chillies

Meagan Brache

Ingredients:
3/4 cup Shredded Colby-Jack Cheese
3/4 cup Shredded Mozzarella Cheese
1/4 cup Part-Skim Ricotta Cheese
1 jar chopped marinated artichoke hearts, drained
1/4 cup chopped walnuts, toasted
1/2 tsp pepper
8 whole fresh green chillies, roasted and peeled
1 can Italian-style tomatoes, chopped
1 tsp. dried whole basil leaves

Combine Colby-Jack and Mozzarella cheese in large bowl. Stir in Ricotta cheese, artichoke hearts, walnuts
and pepper. Spoon mixture into chillies and place in 13×9-inch baking dish; bake in preheated 350° oven 10
minutes or until cheese melts.

Combine tomatoes and basil in small saucepan; bring to a boil. Reduce heat; simmer 2 minutes. Serve as sauce
over stuffed chillies.

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