- 4
Ingredients
- 4 garlic cloves, pressed
- 1/4 cup cider vinegar
- 1/3 cup olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt·
- 1/2 tsp freshly ground pepper
- 4 medium-size bell peppers cut into 2-inch pieces
- 2 cups chopped, deli-roasted chicken
- 1 (15 1/2 oz) can black-eyed peas, drained and rinsed
- 1 (7.S-oz.) package sliced sharp Cheddar cheese
Preparation
Step 1
1. Preheat grill to 350°-400° Combine garlic and next 5 ingredients. Reserve 3 tbs garlic mixture. Pour remaining garlic mixture into a large shallow dish; add peppers, turning to coat. Cover and chiII 15 minutes. Turning once. Remove peppers from marinade, reserving marinade for basting.
2. Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and and are tender, turning occasionally and basting with marinade.
3. Preheat broiler with oven rack 4 inches from heat. Combine chicken arid peas with reserved 3 tbs garlic mixture. Place peppers in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan. Quarter cheese slices. Top each pepper with chicken mixture and one cheese quarter.
4. Broil 4 to 5 minutes or until cheese is melted. Remove from oven.