Quick & Easy 6-Ingredient Cheesy Chicken Stuffed Cubanelle Peppers by Donna John

Cubanelle peppers, also know as Italian frying peppers, are a sweet pepper and perfect for stuffing. After picking several huge cubanelles from my vegetable garden and remembering the leftover chicken in the fridge, this stuffed pepper recipe came to life.

You don't need many ingredients to make these stuffed peppers. Here is your short list of ingredients to gather: cubanelle peppers, bell peppers or poblanos, a can of fire-roasted tomatoes, shredded cooked chicken, green onions, cheddar cheese and Monterey Jack or mozzarella cheese. The stuffed peppers bake for about 30 minutes in the oven. Quick and easy!

Serve these stuffed peppers for dinner with your favorite side dishes. I always like a side salad and a fresh vegetable. 

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 

Ingredients

• 2 large cubanelles, bell peppers or poblano peppers, cut in half and seeds and ribs removed (I used one red and one green cubanelle)
• 1 can (14 ounces) diced fire-roasted tomatoes (I used fire-roasted tomatoes with garlic)
• 2 - 3 cups shredded cooked chicken (I used chicken breast leftover from my roasted chicken)
• 3 - 4 green onions, chopped
• 1 cup shredded cheddar cheese (divided)
• 1 cup shredded Monterey Jack or mozzarella cheese (divided)

Helpful Products

• Baking Dish
• Mixing Bowl
• Cheese Grater
• Cubanelle Pepper Seeds
• Salt and Pepper

Recipe Notes

• If you can't find cubanelles, bell peppers or poblano peppers would be equally as tasty. 

• Corn, black beans, cilantro or chopped jalapeno could be added to the filling.

• Freshly grated cheese melts better, so if you have time shred your own instead of buying pre-shredded in the bag.

Here's how to make it:

1. Combine the chicken, green onions, 1/2 cup cheddar, 1/2 cup Monterey Jack and half the can of the tomatoes (spoon out half the tomatoes and leave the juice in the can). Season with salt and pepper. Mix well.
   
2. Pour the remaining tomatoes and their juice onto the bottom of a baking dish.
   
3. Place the peppers on top of the tomatoes.
   
4. Stuff the chicken mixture into the pepper halves. Cover with foil and bake in a preheated 350-degree F oven for 30 minutes.
   
5. Uncover and top with the remaining cheese. Bake about 5 minutes more.
   
   
   

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Baking Dishes $10 & Up

Cubanelle Pepper Seeds $2 & Up

Fire Roasted Tomatoes $2 & Up

Mixing Bowls $8 & Up

Fire Roasted Tomatoes With Garlic $2 & Up

Cheese Graters $6 & Up

Salt and Pepper $1 & Up

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