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Prep Time: 30-45 minutes Cook Time: 60 minutes
Yield: 6 servings
Note: Dulce peppers are mild smoky flavored sweet peppers from Spain. If you can't find them you could substitute regular bell peppers or to kick things up a notch use mild banana or cubanelle peppers.
10-12 large sized dulce peppers ( 6 large bell peppers or banana peppers) 2 eggs 1 cup salsa (mild or hot - your choice) 3 cups shredded cooked chicken 3/4 cup panko crumbs, or soft breadcrumbs 1/2 cup cooked long grain rice 3 cups meatless spaghetti sauce (I used a roasted red pepper variety)
Cut off the top of the peppers and remove the seeds. Set aside.
In a large bowl combine eggs, salsa. chicken, breadcrumbs and cooked rice. Mix well.
Stuff peppers with the filling.
Pour 1/2 the spaghetti sauce on the bottom of a 9x13 pan. Cover the peppers with the remaining sauce.