STUFFED BANANA PEPPERS

This is a recipe that I tweaked from my stuffed bell pepper recipe.  I have made these 2 times this summer and it has been a HIT with the man!  I hope you enjoy!

 STUFFED BANANA PEPPERS

INGREDIENTS:
2 large boneless,skinless chicken breasts
1/4 c. Italian Dressing
salt
pepper
oregano
4-5 large banana peppers
1/2 cup cooked rice
2- 8 oz cans tomato sauce
1/2 cup water
1 TB olive oil
diced onion (1/3 cup approx)
1-2 cloves garlic, minced
Cheese for topping

DIRECTIONS:
1.  Cut chicken breast into strips.  Put in a container and add salt, pepper, oregano, and Italian dressing.  Cover and marinate in refrigerator for an hour.  If you don't have time to marinate, it will be fine.  I just like the flavors to sit for a while.

 

 2.  Once chicken is ready to cook, add olive oil to skillet and saute diced onion and minced garlic cloves.  Add chicken and cook fully.  While chicken is cooking I begin cooking the rice.

 

3.  Once chicken is fully cooked, remove from pan to cool enough to handle, then shred.

4.  Bring about 6 cups of water to a boil in a sauce pan (more if needed).  Add banana peppers and boil for about 15 minutes or until tender.

5.  Add cooked rice, tomato sauce and water to skillet and cook on medium heat.(The onion and garlic should remain in skillet)  I add a little oregano, salt, and pepper to this mixture as well.  When mixture gets warm, add chicken back in and let mixture heat thoroughly.

6.  Cut off tops of peppers and then cut in half.  Remove seeds.  The peppers are hot (heat) so be careful.  Line the bottom of a baking dish with the pepper halves.

7.  Pour chicken mixture on top of peppers.  (I used to actually fill each pepper, but it became too tedious so it was easier to pour it on more like a casserole)

8.  Top with desired amount of cheese and bake at 350 degrees for about 20 minutes or until cheese is melted.

I usually serve with green beans or a green salad.  It's de-lish!!!