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). Allow chicken to cool slightly before shredding.
• 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.
• Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.
• Shred chicken breast.
• 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.
• Top with shredded cheese.
• Bake for 25 minutes until cheese is bubbly.
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