Chicken-Stuffed Cubanelle Peppers

Name: Chicken-Stuffed Cubanelle Peppers
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 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

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

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°.

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.

Nutrition 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.

Originally published as Chicken Stuffed Cubanelle Peppers in Light & Tasty August/September 2005

Reviews

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Average Rating:

justmbeth

Oct 8, 2013

Made as-is. A keeper
geordimom

Oct 30, 2011

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

Oct 9, 2011

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

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
gavingrma_OH

Aug 7, 2008

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