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Chicken-Stuffed Cubanelle Peppers Recipe

Chicken-Stuffed Cubanelle Peppers Recipe

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: 55 min. YIELD:6 servings


  • 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


  • 1. Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, salsa, chicken, bread crumbs and rice. Spoon into peppers.
  • 2. Coat a 13x9-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.
  • 3. Cover and bake at 350° for 55-60 minutes or until peppers are tender. Yield: 6 servings.

Nutritional Facts

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.

Wine Pairings

Sweet White Wine

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