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Chicken-Stuffed Cubanelle Peppers Recipe
Chicken-Stuffed Cubanelle Peppers Recipe photo by Taste of Home
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Chicken-Stuffed Cubanelle Peppers Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 6 servings

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

Nutritional 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: 1 starch, 3 lean meat, 2 vegetable.

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°. Yield: 6 servings.
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.
Originally published as Chicken-Stuffed Cubanelle Peppers in Light & Tasty August/September 2005, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Chicken-Stuffed Cubanelle Peppers

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(5)
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MY REVIEW
justmbeth 139558
Reviewed Oct. 8, 2013

"Made as-is. A keeper"

MY REVIEW
geordimom 61354
Reviewed Oct. 30, 2011

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

MY REVIEW
geordimom 90718
Reviewed Oct. 9, 2011

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

MY REVIEW
Kris Countryman 206549
Reviewed 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"

MY REVIEW
gavingrma_OH 56398
Reviewed Aug. 7, 2008

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

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