Ingredients: 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 Directions: 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. Serves 4