My family grows banana peppers every year. Banana peppers love the summer heat and produce mass quantities of peppers. We always wonder what to do with all the peppers? Pickling banana peppers is always a nice option. You can top sandwiches and salads with pickled banana peppers or simply pop and eat them. Another fabulous option is to make stuffed banana peppers. They are delicious this way!
Here’s a simple stuffed banana pepper recipe for your garden fresh peppers.
- 10-12 Vine Ripened Banana Peppers
- 1-2 lbs raw chicken breast
- 1 can cream of chicken soup
- 10 oz bag saffron yellow rice
- 2 Tbsp Olive Oil
- ¾ Cup Shredded Cheddar Cheese
- Salt & Mrs. Dash Original (to taste)
- Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on high 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 slightly 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.
- 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.
- Stuff the chicken rice mixture into sliced banana peppers.
- Top with shredded cheese.
- Bake for 25 minutes until cheese is bubbly.
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