Chicken Stuffed Banana Peppers Recipes

CHICKEN-STUFFED CUBANELLE PEPPERS

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°.

CHICKEN-STUFFED BANANA PEPPERS

Steps:

• • Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on low for about 4 hours (you can also simmer in a pot with water for a quicker cooking method, the goal is to cook the chicken breast so it will easily shred). Allow chicken to cool for 15 minutes before shredding.
• • Pre-heat Oven to 400 degrees.
• • Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice).
• • Wash & seed the banana peppers.
• • Make a slit down the center of the peppers so you can stuff them.
• • Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.
• • Shred chicken breast in large mixing bowl.
• • Mix cream of chicken soup with one can of water and whisk until blended.
• • Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well. The mixture should be creamy, but not too runny.
• • Stuff the chicken rice mixture into banana peppers.
• • Top with shredded cheese.
• • Bake for 25 minutes until cheese is bubbly.
• • Enjoy!