Stuffed cubanelle peppers are a delicious and versatile dish that can be filled with a variety of ingredients such as meat, rice, vegetables, or cheese. Here’s a simple recipe for stuffed cubanelle peppers:
Ingredients
- 6 cubanelle peppers (washed, tops removed, and seeds/core scooped out)
- 1 lb ground beef, turkey, or sausage (or plant-based alternative)
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce (plus extra for topping, if desired)
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp chili flakes (optional, for spice)
- Salt and pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese (optional)
- Fresh parsley or basil, for garnish
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). - Prepare the Filling
- In a skillet, heat a tablespoon of oil over medium heat.
- Add the chopped onion and garlic, and sauté until softened (about 2-3 minutes).
- Add the ground meat and cook until browned, breaking it up with a spatula as it cooks.
- Stir in the cooked rice, tomato sauce, paprika, oregano, chili flakes (if using), salt, and pepper. Let it simmer for 5 minutes to combine flavors.
- Stuff the Peppers
- Carefully stuff each cubanelle pepper with the prepared filling, packing it in gently. Leave a little room at the top for expansion.
- Place the stuffed peppers in a baking dish. If you like, pour a thin layer of tomato sauce at the bottom of the dish to keep the peppers moist.
- Bake
- Cover the dish with aluminum foil and bake for 30-35 minutes.
- Remove the foil, sprinkle the cheese on top of each pepper, and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve
- Garnish with fresh parsley or basil.
- Serve hot with a side of salad, bread, or roasted vegetables.
Tips
- Vegetarian Option: Substitute the meat with black beans, chickpeas, or crumbled tofu.
- Make Ahead: Prepare the filling and stuff the peppers a day in advance, then bake when ready.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Enjoy your stuffed cubanelle peppers!
