1 jar whole piquillo peppers
2 cooked chicken breast halves, cubed
4 ounces goat cheese
2 green onions, thinly sliced
280 g Arrabbiata pasta sauce
1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine the cubed chicken, goat cheese, green onions, and ½ cup of pasta sauce.
2. Stuff each pepper with just enough of the chicken mixture to fill it. Lay the peppers in a single layer in the bottom of a 9 x 13-inch Pyrex baking pan.
3. Cover the peppers with the remaining pasta sauce and bake for about 20 minutes, or until hot through. Serve immediately.