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Chicken-Stuffed Cubanelle Peppers Recipe

Photo by: Taste of Home

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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

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6 Servings
Prep: 20 min. Bake: 55 min.

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 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 very lean meat, 2 vegetable, 1 starch.

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