Stuffed Banana Peppers with Chicken and Rice

Stuffed Banana Peppers with Chicken and Yellow Rice 

While the picture does not look all that attractive - they tasted great! 

This summer I grew lots of yummy peppers in my garden but I seemed to have an excess of banana peppers this year – so did my dad. When I was back home this weekend he offered me a big bag of them. I took them home and decided I would try to get creative and make up something we had not had before.  I wanted to stuff them so I set out for a rice and chicken combo. Turned out pretty great! If you have the same banana pepper problem I do this might be a great recipe to put them to use.

Here is what you will need

12 banana peppers – sliced open down the center – seeds removed and washed

Olive Oil

Cooked / shredded chicken

Saffron Rice (Yellow Rice)

Cream of Chicken Soup- I made homemade but you could use canned

Cheddar Cheese

Directions

Preheat the oven to 400 degrees

Boil chicken for about 20 minutes or until cooked

While chicken is cooking clean peppers and drizzle with olive oil

Bake for about 20 minutes uncovered

While peppers are cooking shred cooked chicken into pieces

Prepare saffron yellow rice according to package

If you are going to make your own cream of chicken soup follow that recipe while rice is cooking otherwise once rice has cooked according to package add in cream of chicken soup and shredded chicken.

Mix together and allow mixture to sit for 5 minutes so that flavors can mix together

Stuff peppers with mixture and top with cheddar cheese

Bake for 20 more minutes or until cheese is brown

Enjoy- Serves 4 (3 peppers each)