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Chicken-Stuffed Cubanelle Peppers

 Chicken-Stuffed Cubanelle Peppers
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
6 ServingsPrep: 20 min. Bake: 55 min.


  • 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


  • 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 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,

2 of 2

Chicken-Stuffed Cubanelle Peppers (continued)

Nutritional Facts: 1 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.