Chicken-Stuffed Cubanelle Peppers |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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 Ingredients:
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 |
Directions:
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 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.
3. Cover and bake at 350° for 55-60 minutes or until peppers are tender. Yield: 6 servings.
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