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Chicken-Stuffed Cubanelle Peppers

Total Time

Prep: 20 min. Bake: 1 hour

Makes

6 servings

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
Chicken-Stuffed Cubanelle Peppers Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. 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°.

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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