Italian Stuffed Cubanelle Peppers

Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I got this delicious recipe from a family friend when looking for something to do with all the extra Cubanelle peppers in my garden. I love the versatility in this recipe because I have a vegetarian; I omit the sausage in the mixture when making a batch for her, and everyone can enjoy this flavorful dish. It can be served with your favorite Italian pasta sauce for extra flair. It's delicious with side of pasta and fresh Italian garlic bread.

By Megan

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Recipe Summary

prep:
25 mins
cook:
1 hr 11 mins
total:
1 hr 36 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.

  • Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.

  • Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover dish with aluminum foil.

  • Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.

Cook's Note:

Peppers can be prepared ahead of time to save prep time. They also freeze nicely for a make-ahead meal.

Nutrition Facts

Per Serving:
273 calories; protein 19.1g; carbohydrates 16.3g; fat 14.9g; cholesterol 80.7mg; sodium 846.7mg. Full Nutrition
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Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Susan
Rating: 5 stars
11/29/2020
Loved this! Changes: made for only 2 so cut recipe down. Used mild Italian sausage instead, also used Havarti cheese instead of mont. jack because I had it in fridge, cut and sautéed peppers in pan and then added to mixture, cooked for 25 minutes covering for 20 so that rice does not get hard. Served with black beans. Read More
jeff in the kitchen
Rating: 5 stars
12/08/2020
Really, really good. Left out all cheese and egg, used red wine to deglaze pan after sauteeing onions. Used country style sausage and added italian spices. Read More
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