Chicken-Stuffed Cubanelle Peppers Recipe

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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

Read Reviews
5 5 6
Publisher Photo
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, Canton, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

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

Directions

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.
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

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: 3 lean meat, 2 vegetable, 1 starch.

  • 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
  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

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Reviews forChicken-Stuffed Cubanelle Peppers

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justmbeth User ID: 1196484 139558
Reviewed Oct. 8, 2013

"Made as-is. A keeper"

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geordimom User ID: 1657568 61354
Reviewed Oct. 30, 2011

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

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geordimom User ID: 1657568 90718
Reviewed Oct. 9, 2011

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

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Kris Countryman User ID: 1858674 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 User ID: 361520 56398
Reviewed Aug. 7, 2008

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

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