Chicken-Stuffed Cubanelle Peppers

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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6 cubanelle peppers
2 eggs
1 cup salsa
3 cups shredded cooked chicken breast
3/4 cup soft bread crumbs
1/2 cup cooked long grain rice
2 cups meatless spaghetti sauce, divided


Cut tops off peppers and remove seeds. In a bowl, combine the eggs, salsa, chicken, bread crumbs and rice. Spoon into peppers.

Coat a 13-in x 9-in baking dish and an 8-inch square baking dish with cooking spray. Spread 1 cup spaghetti sauce in a larger pan and 1/2 cup sauce in a smaller pan. Place peppers over the sauce. Spoon remaining spaghetti sauce over the peppers. Cover and bake 350° for 55-60 minutes or until peppers are tender.

Serves 6.

By Ron Burlingame.