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

Stuffed Cubanelle Peppers are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. These peppers are mild in flavor and have a thin skin, making them perfect for stuffing with a variety of savory fillings. Whether you're looking for a vegetarian option or a hearty meat-filled dish, this recipe can be easily adapted to suit your preferences.

This recipe combines the mild heat of the Cubanelle peppers with a savory mix of ingredients, cre...

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Ingredients

  • 1 cup water
  • ½ cup white rice
  • 3 tablespoons extra-virgin olive oil
  • 1 pound lean ground sirloin
  • 2 (14 ounce) cans tomato sauce, divided
  • 2 green onions, chopped
  • 1 teaspoon garlic salt
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 4 Cubanelle peppers, halved lengthwise and seeded
  • 1 (14 ounce) can tomato sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¾ cup shredded mozzarella cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 35 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    557 cal.

    • Total Fat: 30g
    • Saturated Fat: 10g
    • Cholesterol: 82mg
    • Sodium: 2700mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 7g
    • Total Sugars: 17g
    • Protein: 32g
    • Vitamin C: 61mg
    • Calcium: 252mg
    • Iron: 7mg
    • Potassium: 1450mg