Chicken Stuffed Cubanelle Peppers
Savor tasty bites of chicken nestled in sweet, roasted Cubanelle peppers, perfect for family dinners or meal prep.
Ingredients
For the stuffed peppers
- 6 pieces Cubanelle peppers or mild banana peppers
- 3 cups shredded cooked chicken breast Can use leftover chicken
- 2 large eggs Lightly beaten
- 1 cup salsa
- 3/4 cup soft bread crumbs
- 1/2 cup cooked long grain rice
For the sauce
- 2 cups meatless pasta sauce
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cut the tops off the peppers and discard them, then remove the seeds.
- In a large bowl, combine the beaten eggs, shredded chicken, salsa, bread crumbs, and rice until well mixed.
- Spoon the mixture into the hollowed peppers.
- Spread the meatless pasta sauce onto the bottom of a 13×9-inch baking dish that has been coated with cooking spray.
- Place the stuffed peppers upright in the dish.
- Cover the dish with foil and bake for 60-65 minutes, or until the peppers are tender and the stuffing reaches a minimum internal temperature of 165°F (74°C).
Notes
Can be enjoyed on their own or with a side salad. Pairs well with garlic bread or quinoa. Garnish with fresh herbs or cheese as desired.