Chicken-Stuffed Cubanelle Peppers

“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

Chicken-Stuffed Cubanelle PeppersPhoto: Taste of Home
Servings Prep Time Cook Time
6servings 20minutes 1hour
Servings Prep Time
6servings 20minutes
Cook Time
Portions: servings
Portions: servings
  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°.
Recipe Notes

Nutrition Facts
1 stuffed pepper: 230 calories, 4g fat (1g saturated fat), 125mg cholesterol, 661mg sodium, 20g carbohydrate (7g sugars, 5g fibre), 26g protein.

Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.