How to Make Italian Stuffed Cubanelle Peppers - A Step-by-Step Guide

Italian stuffed cubanelle peppers are a delicious and savory dish that brings together the vibrant flavors of Italy in a unique and satisfying way. This recipe combines the mild heat of cubanelle peppers with a hearty and flavorful filling, creating a perfect balance of textures and tastes. Whether you're looking for a vegetarian main course or a delightful side dish, these stuffed peppers are sure to be a hit at any meal.

The star of this dish is the cubanelle pepper, also known as t...

Read more Snack recipes

Ingredients

  • 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 large egg, beaten
  • 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

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8

  • Cook and stir sausage in a large skillet over medium heat until crumbly and lightly browned, 5 to 8 minutes. Drain excess grease and transfer sausage to a medium bowl.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon olive oil in the same skillet over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, beaten egg, cooked rice, Romano cheese, and parsley until well combined. Season with salt and black pepper. Transfer to a large bowl.
  • Wipe out the skillet and heat remaining 1 tablespoon olive oil over medium heat. Cook and stir Cubanelle peppers in hot oil until lightly browned, 3 to 5 minutes. Remove to a plate to cool slightly.
  • 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 the dish with aluminum foil.
  • Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and continue baking for 15 minutes more.
  • Nutrition

    296 cal.

    • Total Fat: 15g
    • Saturated Fat: 5g
    • Cholesterol: 91mg
    • Sodium: 787mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 22g
    • Vitamin C: 24mg
    • Calcium: 183mg
    • Iron: 2mg
    • Potassium: 337mg