Stuffed Banana Peppers

I’m so excited! We have a ton of giant banana peppers in our garden this year. I HAD to find a way to use them. Sure banana peppers are yummy pickled, but I wanted a more exciting recipe for these mellow beauties. That’s when I decided to create this unique stuffed banana peppers recipe. 

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This recipe is different than the usual hearty stuffed bell pepper. Since banana peppers are smaller and milder in flavor, they don’t overpower the dish. I also stuff these with chicken and yellow rice instead of ground beef and marinara sauce. It’s a unique treat for the taste buds. Even my kids LOVE them. Give it a try, you’ll love it! 

Ingredients:

  1. 10-12 Vine Ripened Banana Peppers
  2. 1-2 lbs raw chicken breast
  3. 1 can cream of chicken soup
  4. 10 oz bag saffron yellow rice
  5. 2 Tbsp Olive Oil
  6. Water
  7. ¾ Cup Shredded Cheddar Cheese
  8. Salt & Mrs. Dash Original (to taste)

Directions:

  • 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).
  • 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.

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  • Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash.

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  • Shred chicken using two forks (allow chicken to cool slightly before shredding) 

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  • 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.

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  • Top with shredded cheese.

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  • Bake for 25 minutes until cheese is bubbly.

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  • Enjoy!

This recipe is simple and it’s sure to be a crowd pleaser. Even my youngest picky eater loves these peppers. They’re fresh and light for the perfect summer meal. Give it a try! Let me know what you think. How do you use garden fresh banana peppers? 

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Nicole

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Nicole is the owner, primary blogger and copy editor of Organic Sunshine. She has a passion for healthy, natural living and hopes to encourage others to live a similar lifestyle. Nicole has a bachelor's degree in Healthcare Administration and over 10 years of experience working in Cancer Research. She's also an experienced content writer, producing high quality articles on a variety of topics for many online publications.

Author: Nicole

Nicole is the owner, primary blogger and copy editor of Organic Sunshine. She has a passion for healthy, natural living and hopes to encourage others to live a similar lifestyle. Nicole has a bachelor's degree in Healthcare Administration and over 10 years of experience working in Cancer Research. She's also an experienced content writer, producing high quality articles on a variety of topics for many online publications.

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3 Comments

    • OOh that’s awesome Michelle! I can’t wait to check it out. Thanks for stopping by. I’ll head to your FB page now and visit your blog. I love connecting with other like-minded bloggers. Thanks!

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  1. I agree with Karen…it doesn’t seem like a lot of food to feed that metabolism you’re wrkniog so hard on with exercise. Maybe some more protein (this will help with fullness). The last thing anyone wants is to slow their metabolism. Especially when you are wrkniog your buns off (good job by the way!!) with the exercise :)If you want, I have a great equation that can calculate your daily intake needs. Just let me know if you want it!Keep up all that sweaty hard work!

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