Chicken-Stuffed Cubanelle Peppers
Jul. 15th, 2021 07:43 amThis week I made Chicken-Stuffed Cubanelle Peppers from the Tasteofhome Contest Winning Annual Recipes 2010 cookbook.
( recipe )
Thoughts and Variations
I used Cubanelle peppers and managed to get some that were decently big. I used mild salsa, because I don't do well with heat, but you could use whatever level of spiciness you want. I'm pretty sure my grocery store doesn't sell cooked shredded chicken, so I bought a pack of 4 boneless, skinless chicken breasts. I sliced them thinly against the grain and cooked them in a pan with a little bit of oil over medium low heat. When they were cooked through, I cut the slices into strips and they looked about the same size as shredded chicken, and tasted okay too, so I think my modification worked well. I didn't have and couldn't find soft bread crumbs, so I just used the panko bread crumbs I had instead; they seemed to work fine. I used white long grain rice and bought garlic spaghetti sauce just for extra flavour.
At first I was really confused as to why I needed two pans, but it finally clicked that the six peppers wouldn't fit in just one dish, so that's why the recipe calls for two. get the filling together was pretty easy, even with having to cook the chicken breasts and slice them up like a did, although I had a little more than what would fit in the peppers. I baked them for 56 minutes and they seemed to come out just fine, and they tasted pretty good, though this dish doesn't necessarily hold up well as leftovers. I might make this again, but probably only if I was having company over, instead of just for myself. This also seems like a recipe that would be good with cheese, if that's something you like (I plan on putting cheese on mine tonight).
( recipe )
Thoughts and Variations
I used Cubanelle peppers and managed to get some that were decently big. I used mild salsa, because I don't do well with heat, but you could use whatever level of spiciness you want. I'm pretty sure my grocery store doesn't sell cooked shredded chicken, so I bought a pack of 4 boneless, skinless chicken breasts. I sliced them thinly against the grain and cooked them in a pan with a little bit of oil over medium low heat. When they were cooked through, I cut the slices into strips and they looked about the same size as shredded chicken, and tasted okay too, so I think my modification worked well. I didn't have and couldn't find soft bread crumbs, so I just used the panko bread crumbs I had instead; they seemed to work fine. I used white long grain rice and bought garlic spaghetti sauce just for extra flavour.
At first I was really confused as to why I needed two pans, but it finally clicked that the six peppers wouldn't fit in just one dish, so that's why the recipe calls for two. get the filling together was pretty easy, even with having to cook the chicken breasts and slice them up like a did, although I had a little more than what would fit in the peppers. I baked them for 56 minutes and they seemed to come out just fine, and they tasted pretty good, though this dish doesn't necessarily hold up well as leftovers. I might make this again, but probably only if I was having company over, instead of just for myself. This also seems like a recipe that would be good with cheese, if that's something you like (I plan on putting cheese on mine tonight).