Friday, May 5, 2017

Stuffed Cubanelle Peppers

                                                                           Chicken-Stuffed Cubanelle Peppers Recipe photo by Taste of Home

 Here's a different take on traditional stuffed peppers. You can substitute chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish.


  • 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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