Chicken-Stuffed Cubanelle Peppers Recipe

Chicken-Stuffed Cubanelle Peppers RecipePhoto by: Taste of Home Chicken-Stuffed Cubanelle Peppers Recipe Rating 5

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 of Canton, Ohio

This recipe is:

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Chicken-Stuffed Cubanelle Peppers Recipe
  • Prep: 20 min. Bake: 55 min.
  • Yield: 6 Servings
20 55 75

Ingredients

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

Directions

  • Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, salsa, chicken, bread crumbs and rice. Spoon into peppers.
  • Coat a 13-in. x 9-in. baking dish and an 8-in. square baking dish with cooking spray. Spread 1 cup spaghetti sauce in larger pan and 1/2 cup sauce in smaller pan. Place peppers over sauce. Spoon remaining spaghetti sauce over peppers.
  • Cover and bake at 350° for 55-60 minutes or until peppers are tender. Yield: 6 servings.

Nutritional Analysis: 1 stuffed pepper equals 230 calories, 4 g fat (1 g saturated fat), 125 mg cholesterol, 661 mg sodium, 22 g carbohydrate, 7 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

Originally published as Chicken-Stuffed Cubanelle Peppers in Light & Tasty August/September 2005, p33

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Reviews for Chicken-Stuffed Cubanelle Peppers (4)

Chicken-Stuffed Cubanelle Peppers Recipe

Chicken-Stuffed Cubanelle Peppers

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Reviewed on Oct. 30, 2011 by geordimom

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


Reviewed on Oct. 09, 2011 by geordimom

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


Reviewed on Aug. 10, 2009 by Kris Countryman

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


Reviewed on Aug. 07, 2008 by gavingrma_OH

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

 
 
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