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Bring water to a boil in a Dutch oven or soup kettle. Cook seeded whole peppers until crisp-tender, about 2-3 minutes depending on the size of the pepper. Remove from the water with tongs and invert onto paper towels to drain before stuffing.
For easier handling, chill dough for 1 to 2 hours before rolling out. Lightly flour the surface…
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Melt 1 cup chip - semisweet, milk, vanilla or white - and 1/4 teaspoon shortening (do not use…
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