Name: Chicken-Stuffed Cubanelle Peppers
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: North America, Mexican
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

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

TEST KITCHEN APPROVED

Chicken-Stuffed Cubanelle Peppers

Contest Winner

4.8 | 9 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:1 hour

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

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°.

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.

Loading Popular in the Community

Loading Reviews