Chicken Stuffed Cubanelle Peppers Recipes

CHICKEN-STUFFED CUBANELLE PEPPERS

Chicken-Stuffed Cubanelle Peppers image

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

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 7

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

Steps:

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°.

Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 661mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

ITALIAN STUFFED CUBANELLE PEPPERS

Italian Stuffed Cubanelle Peppers image

I got this delicious recipe from a family friend when looking for something to do with all the extra Cubanelle peppers in my garden. I love the versatility in this recipe because I have a vegetarian; I omit the sausage in the mixture when making a batch for her, and everyone can enjoy this flavorful dish. It can be served with your favorite Italian pasta sauce for extra flair. It's delicious with side of pasta and fresh Italian garlic bread.

Provided by Megan

Categories 100+ Everyday Cooking Recipes

Time 1h36m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound bulk Italian turkey sausage
2 tablespoons olive oil, divided
1 cup finely chopped onion
1 teaspoon minced garlic
1 cup Italian-seasoned bread crumbs
½ cup Monterey Jack cheese
½ cup mozzarella cheese
1 egg
¼ cup cooked rice
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley, or to taste
salt and ground black pepper to taste
8 Cubanelle peppers, stemmed and seeded

Steps:

Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.
Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.
Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.
Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover dish with aluminum foil.
Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 16.3 g, Cholesterol 80.7 mg, Fat 14.9 g, Fiber 2.5 g, Protein 19.1 g, SaturatedFat 5 g, Sodium 846.7 mg, Sugar 2.4 g

STUFFED CUBANELLE PEPPERS

Stuffed Cubanelle Peppers image

A succulent sweet pepper, stuffed, and topped, this is the best stuffed pepper you will ever have. You will remember this dish. I like using roasted garlic flavored tomato sauce.

Provided by Keith Harden

Categories Main Dish Recipes Stuffed Main Dish Recipes

Time 2h5m

Yield 4

Number Of Ingredients 16

Ingredients

1 cup water
½ cup white rice
3 tablespoons extra-virgin olive oil
1 pound lean ground sirloin
2 (14 ounce) cans tomato sauce, divided
2 green onions, chopped
1 teaspoon garlic salt
1 teaspoon kosher salt
1 teaspoon cracked black pepper
4 Cubanelle peppers, halved lengthwise and seeded
1 (14 ounce) can tomato sauce
1 tablespoon packed brown sugar
1 tablespoon dried parsley
1 teaspoon dried basil
½ teaspoon dried oregano
¾ cup shredded mozzarella cheese

Steps:

Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
Mix rice into ground sirloin mixture.
Preheat oven to 350 degrees F (175 degrees C).
Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 42.3 g, Cholesterol 82 mg, Fat 30 g, Fiber 6.7 g, Protein 31.6 g, SaturatedFat 9.8 g, Sodium 2699.7 mg, Sugar 16.5 g

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