Italian Stuffed Cubanelle Peppers


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.

Prep Time:
25 mins
Cook Time:
1 hr 11 mins
Total Time:
1 hr 36 mins
8 servings


  • 1 pound bulk Italian turkey sausage

  • 2 tablespoons olive oil, divided

  • 1 cup finely chopped onion

  • 1 teaspoon minced garlic

  • 1 cup Italian-seasoned bread crumbs

  • ½ cup Monterey Jack cheese

  • ½ cup mozzarella cheese

  • 1 egg

  • ¼ cup cooked rice

  • ¼ cup grated Romano cheese

  • 2 tablespoons chopped fresh parsley, or to taste

  • salt and ground black pepper to taste

  • 8 Cubanelle peppers, stemmed and seeded


  1. 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.

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

  3. 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.

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

  5. 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.

  6. 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
15g Fat
16g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 273
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 81mg 27%
Sodium 847mg 37%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 19g
Vitamin C 41mg 205%
Calcium 189mg 15%
Iron 2mg 12%
Potassium 340mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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