Hard

Italian Stuffed Cubanelle Peppers

Name: Italian Stuffed Cubanelle Peppers
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
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; 0.5 cups Monterey Jack cheese; 0.5 cups mozzarella cheese; 1 large egg , beaten; 0.25 cups cooked rice; 0.25 cups grated Romano cheese; 2 tablespoons chopped fresh parsley , or to taste; salt and ground black pepper to taste; 8 Cubanelles peppers , stemmed and seeded

Total Time

1h 45m

30m prep · 75m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🥬 Vegetarian 🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

I got this recipe for Cubanelle peppers from a family friend when looking for something to do with all the extra peppers in my garden. It can be served with your favorite Italian pasta sauce for extra flair. Delicious with garlic bread.

Gluten-Free Nut-Free Fried asian korean savory umami european greek mediterranean middle eastern region halal kosher healthy_fats side plant_based bread italian main processed_meat

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
0.5 cups Monterey Jack cheese
0.5 cups mozzarella cheese
1 large egg , beaten
0.25 cups cooked rice
0.25 cups grated Romano cheese
2 tablespoons chopped fresh parsley , or to taste
salt and ground black pepper to taste
8 Cubanelles peppers , stemmed and seeded

Instructions

1

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.
2

Preheat the oven to 350 degrees F (175 degrees C).
3

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.
4

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.
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 the dish with aluminum foil.
6

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