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Mexican   -   Stuffed Mexi-Bells   adapted from The Whole Chile Cookbook

  • 6 Large Mexi-Bell Chiles
  • 1 Large Egg
  • 1/2 Pint Sour Cream
  • 2 Teaspoons Prepared Mustard
  • 2 Tablespoons Onion -- chopped
  • 2 Cups Macaroni -- cooked
  • 2 Cups Cheddar Cheese -- grated
Directions cut tops off chiles and seed. parboil for 3 minutes and drain. beat egg slightly, mix with sour cream, mustard and onion. place chiles in baking dish. stuff layering macaroni, sour cream mixture and cheese. repeat end with the cheese. bake at 350 degrees for 30 minutes.
Serves 6
Time to Make 0:00

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