Best Chicken Stuffed Banana Peppers Recipes

Chicken-Stuffed Banana Peppers image

Provided by Nicole Sanford

Time 45m

Yield 10-12 Peppers, 6 serving(s)

Number Of Ingredients 9

10 -12 fresh banana peppers
1 -2 lb chicken breast
1 (8 ounce) can cream of chicken soup
1 (10 ounce) bag saffron yellow rice
2 tablespoons olive oil
1 cup water (plus water for rice preparation per instructions)
3/4 cup shredded cheddar cheese
salt (to taste)
Mrs. Dash seasoning mix (to taste)

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!

Nutrition Facts : Calories 281.6, Fat 18.7, SaturatedFat 6.3, Cholesterol 66.3, Sodium 412, Carbohydrate 7, Fiber 2.6, Sugar 1.8, Protein 21.5

Stuffed Banana Peppers with Quinoa and Chicken Sausage Recipe - (4/5) image

Provided by jz8tkz

Number Of Ingredients 20

1/2 Pound chicken sausage
1/2 cup uncooked quinoa
3 garlic cloves, minced
1/2 white onion, diced
1 orange pepper, diced
1 1/2 1/2% tablespoons olive oil
6 banana or yellow
Hungarian peppers
1 cup reduced-fat Mexican
blend cheese
14.5 ounce can reduced-
sodium chicken. broth
28 ounce can low-sodium
crushed tomatoes,
divided
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
Sprinkle of crushed red pepper flakes (to taste)
1/2 cup panko breadcrumbs

Steps:

Chop the tops off the banana peppers and clean them of seeds by making a long slit down the side of the pepper lengthwise. Once water is boiling, add banana peppers and cook for 5 minutes. While peppers cook, rinse quinoa thoroughly in fine colander or sieve. Heat olive oil in a large, nonstick skillet over medium- high heat. Saute onion,sausage and orange pepper in hot oil until vegetables are tender and sausage is cooked, about ~10 minutes. Add garlic in last 3 minutes of cooking. Add half of crushed tomatoes, quinoa, chicken broth, basil, oregano and crushed red pepper flakes to the skillet. Bring to a boil; turn down heat and simmer for 15 minutes. Turn the heat off and mix in the cheese. Preheat broiler. Place 2-3 spoonfuls of remaining crushed tomatoes on bottom of a 13-by-9-inch glass baking dish. Place cooked, sliced open banana peppers into the dish. Stuff each pepper with about 3/4 cup of the sausage-quinoa mixture or enough to fill it. Divide what is remaining in the crushed tomatoes can across the tops of the six peppers, then top with a sprinkle of panko breadcrumbs. Brown under broiler.