Blanch peppers in boiling salted water for 1 minute; transfer to ice water to stop cooking. Set aside.

Escabèche

Crush garlic cloves and fry in olive oil until brown. Add onion, thyme, oregano and bay leaves; cook until onion is translucent. Stir in vinegar, water and salt to taste; return to boil. Drain jalapeños, cut slit in one side and remove seeds. Turn into container; pour hot escabèche over and marinate overnight.

Stuffing

Cook onion and garlic to golden brown in olive oil. Add tomato, wine, capers, raisins, red pepper and chicken; cook until nearly dry. Salt to taste. Cool.

To Assemble

Drain and dry jalapeños with paper towels. Fill each pepper with about 2 tablespoons of chicken mixture. Arrange peppers on serving plate and garnish with drizzle of seasoned yogurt, if desired.

Ingredients

  • 32 jalapeños

Procedure

Escabèche

  • 6 cloves garlic
  • 1/2 Cup olive oil
  • 1 onion, cut in thick slices
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 2 bay leaves
  • 3 Cups white wine vinegar
  • 1 Cup water
  • 1/8 teaspoon salt

Chicken Stuffing

  • 1 Tablespoon olive oil
  • 1/4 Cup finely diced onion
  • 3 cloves garlic, minced
  • 1 Cup finely diced fresh tomatoes
  • 1/4 Cup port wine
  • 1 Tablespoon small capers
  • 2 Cups California raisins
  • 2 Cups diced fire-roasted red bell pepper
  • 3/4 Pound chicken breast, cooked and diced small
  • Salt; to taste

Garnish

  • 1/4 Cup lowfat plain yogurt
  • 1/8 teaspoon salt

Nutrition Facts Per Serving

Calories 60 (Calories from Fat 11%); Total Fat 1 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 5; Sodium 170; Potassium 86; Total Carbohydrate 10; Dietary Fiber 1; Sugars 1; Protein 3; Calcium 20; Iron 0;

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Raisins contain 9% of the daily value for potassium.