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.

ingredients

• 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

Directions

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.

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