Best 6 Italian Stuffed Cubanelle Peppers Recipes

AFTER A LITTLE RESEARCH, I FOUND A RECIPE THAT HAPPENED TO INCLUDE SEVERAL THINGS I ALREADY HAD ON HAND {MY FAVORITE KIND!}. IT WAS EASY TO PUT TOGETHER AND TURNED OUT TO BE PRETTY TASTY, TOO. {THE HU

Steps:

• Preheat oven to 400 degrees. In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender. Add garlic and cook for about 40 seconds, until fragrant. Add crushed tomatoes {I used diced tomatoes & ran them through the blender for a second to cut down on large tomato chunks}, chicken stock, and fresh basil. Stir together until basil is wilted. If mixture is too watery, let cook down until slightly thickened. Place mixture into a large bowl with rice, cayenne, and mozzarella cheese. Stir well to combine. Season with salt and pepper to taste. Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. {I used the extra as a bed for the peppers}. Place peppers in a casserole dish and cover with foil. Bake for 40-45 minutes until stuffing is heated through and peppers are tender. Serve hot. Read more from The Kitchen Prep.

STUFFED CUBANELLE PEPPERS ITALIAN STYLE

Steps:

• In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
• Add garlic and cook for about 40 seconds, until fragrant.
• Add crushed tomatoes, beef stock, and fresh basil. Stir together until basil is wilted.
• Place mixture into a large bowl with rice, hot sauce, and mozzarella cheese. Stir well to combine. Season with salt and pepper.
• Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. In olive oil in another big saute pan on medium-high heat, cook peppers until they soften and begin to slightly char. (You could also bake these as well.)
• Serve hot.

ITALIAN STUFFED CUBANELLE PEPPERS

Steps:

• 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.
• 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.

CHEESE STUFFED CUBANELLE PEPPERS

Steps:

• On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes).
• Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins.
• Peel peppers, then cut a slit down the length of each and remove the seeds & membranes.
• Stuff each pepper with the cheese.
• Secure with toothpicks to hold the peppers closed.
• Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices.
• Grill the packet until heated through (about 10 minutes).
• Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle.
• Remove toothpicks and serve warm.

CHICKEN-STUFFED CUBANELLE PEPPERS

Steps:

• Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. , Spread pasta sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°.

STUFFED CUBANELLE PEPPERS

Steps:

• Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
• Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
• Mix rice into ground sirloin mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
• Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
• Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.