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Chicken-Stuffed Cubanelle Peppers

Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    6 servings


  • 6 Cubanelle peppers or mild banana peppers
  • 2 large eggs, lightly beaten
  • 3 cups shredded cooked chicken breast
  • 1 cup salsa
  • 3/4 cup soft bread crumbs
  • 1/2 cup cooked long grain rice
  • 2 cups meatless pasta sauce


  • Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers.
  • Spread pasta sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 stuffed pepper: 230 calories, 4g fat (1g saturated fat), 125mg cholesterol, 661mg sodium, 20g carbohydrate (7g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

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Average Rating:
  • Kathy
    Jan 15, 2019

    I made this as is. My husband and I really enjoyed it, it is a keeper. The only thing I would do different the next time would be to substitute the pasta sauce with more salsa.

  • gina.kapfhamer
    Feb 8, 2017

    No comment left

  • justmbeth
    Oct 8, 2013

    Made as-is. A keeper

  • geordimom
    Oct 30, 2011

    may try adding black beans next time to increase fiber, but very good.

  • geordimom
    Oct 9, 2011

    might try adding some black beans to increase fiber for next time, but very good and not spicy

  • Kris Countryman
    Aug 10, 2009

    I used banana peppers. I split the peppers open and stuffed them that way. They were very good; espically for a low fat recipe

  • gavingrma_OH
    Aug 7, 2008

    I made these today but used Rotel instead of the spaghetti sauce. So good.

  • westieslave
    Jun 7, 2007

    No comment left