Tamales Stuffed Peppers

Tamales Stuffed Peppers

6 green peppers
1 (15 oz.) can tamales in sauce
1 (15 1/2 oz.) can chili with beans
1 c. (4 oz.) shredded sharp natural Cheddar cheese
1/4 c. catsup
1/4 c. chopped onion
1 1/2 c. Tortilla chips,
crushed (3/4 c. crushed)

Cut peppers in half lengthwise; remove stems, seeds and membrane. Cook peppers in large amount of boiling, salted water for 5 minutes. Drain and salt insides lightly. Drain tamales, slice in 1/4-inch pieces. Combine chili, 1/2 cup of the cheese, the catsup and onion; fold in tamale pieces. Fill peppers with the chili mixture. Place peppers in electric skillet; pour hot water around peppers to depth of 1/4-inch.

Cover, simmer with vent open for 25 minutes or until filling is heated through and peppers are tender. Top peppers with the remaining cheese; sprinkle with crushed tortilla chips. Heat uncovered 1 or 2 minutes more or until cheese begins to melt.