- Chicken Stuffed Cubanelle Peppers.jpg (33.11 KiB) Viewed 446 times
Preparation Time: 20 minutes
Cooking time: 1 hour
Serves: 6 (makes)
If served as six stuffed peppers, each provides 230 cals, 5g fat (of which 1g saturates), 7g sugar and 0.7g salt per portion.
Ingredients
- 6 Cubanelle peppers or mild banana peppers
- 2 large eggs, lightly beaten
- 3 cups shredded cooked chicken breast
- 1 cup salsa
- ¾ cup soft bread crumbs
- ½ cup cooked long grain rice
- 2 cups meatless pasta sauce
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 5. 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 13in x 9in 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°C.
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