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Stuffed Cubanelle Peppers

ChickenOvenMexican

Time: 1 hour 20 minutes

Yield: 6 servings

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About

Now, please sit back. For your ease-of-mind and peaceful eating enjoyment, we would like to calmly share a blissfully incredible bite of serenity that you won't find anywhere else. Are you kidding us?! We are beyond elated to SCREAM to the heavens about these exhilaratingly delicious Stuffed Cubanelle Peppers. The unrestrained flavors of the taste-BLASTED chicken loaded in the powered-up, FIRED-up pizzazz-y peppers that are set ABLAZE in a layer of sassy sauce... they truly are incredible. Some would say they are a 4th of July fireworks-worthy kind of TASTE sensation. These Stuffed Cubanelle Peppers don't hold back a thing, so crank up your menu to a whole new taste level with this FIRECRACKER of a meal. Get ON this! They are definitely THE bomb!

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Ingredients

  • 2 large eggs, lightly beaten
  • 3 cups chicken breast, cooked, shredded
  • 1 cup salsa
  • 3/4 cup soft breadcrumbs
  • 1/2 cup long-grain rice, cooked
  • 6 cubanelle peppers or mild banana peppers, tops and seeds removed and discarded
  • 2 cups meatless pasta sauce

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Spray a 9x13-inch baking dish with nonstick cooking spray.

Step 3 -In a large bowl, add the eggs, the cooked chicken, the salsa, the breadcrumbs, and the rice and mix well to combine.

Step 4 -Spoon the chicken mixture into each of the peppers.

Step 5 -Evenly spread the pasta sauce on the bottom of the prepared baking dish.

Step 6 -Add the stuffed peppers to the top of the pasta sauce layer.

Step 7 -Bake, covered, until the stuffed peppers are tender, about 1 hour-1 hour 5 minutes.

Step 8 -Plate and serve.

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