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. &mdash;Ron Burlingame, Canton, Ohio


Chicken-Stuffed Cubanelle Peppers

Cubanelle peppers banana peppers

eggs,

chicken breast

salsa

bread crumbs

rice

meatless pasta sauce

26g protein. Diabetic Exchanges: 3 lean meat

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°.

These were excellent! Only change was I used poblano peppers and halved them. I love that these can be altered to suit any taste, adding in whatever you like but, they are yummy as is!

Sorry but you lost me at rice and you lost me at breadcrumbs. I am diabetic and although I understand certain foods can be eaten in moderation, my doctor has me on a strict no rice no bread type diet. I will try this one without the breadcrumbs and without the rice. But thanks for sharing.

I made this as is.  My husband and I really enjoyed it, it is a keeper.  The only thing I would do different the next time would be to substitute the pasta sauce with more salsa.

I used banana peppers.  I split the peppers open and stuffed them that way.  They were very good; espically for a low fat recipe

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

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

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

chicken-stuffed cubanelle peppers

Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 1 hours, 20 minutes

Servings: 6

Author : Taste of Home Editors

Ingredients

Instructions

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