Ingredients
6 Cubanelle peppers or mild banana peppers2 large eggs, lightly beaten3 cups shredded cooked chicken breast1 cup salsa3/4 cup soft bread crumbs1/2 cup cooked long grain rice2 cups meatless pasta sauce
Preparation
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°.
