- 6 Cubanelle pepper
- 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
1. Preheat oven to 180°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers.
2. Spread pasta sauce onto bottom of a medium 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 75°.