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

Cut peppers in half lengthwise and 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" pieces. Combine chili, 1/2 cup of cheese, catsup and onion. Fold in tamale pieces. Fill peppers with chili mixture. Place peppers in electric skillet. Pour hot water around peppers to depth of 1/4". Cover and simmer with vent open for 25 minutes. Top peppers with remaining cheese and tortilla chips. Heat uncovered for 1 to 2 minutes.