Stuffed Cubanelle Peppers

Introducing Stuffed Cubanelle Peppers, a delightful dish that blends the vibrant flavors of Italian sausage, aromatic herbs, and savory cheese stuffed into tender, roasted cubanelle peppers. This recipe is perfect for those seeking a comforting yet wholesome meal.

Each bite offers a symphony of flavors and textures, making it a favorite for gatherings or cozy family dinners. Whether you’re a seasoned cook or a beginner in the kitchen, these stuffed peppers are simple to prepare and guaranteed to impress. So, let’s dive into the recipe and discover how to create these flavorful delights step by step!

Stuffed Cubanelle Peppers

Ingredients:

4 cubanelle peppers topped & seeded

1 pound ground Italian pork sausage see notes

1 small yellow onion diced

4 garlic cloves minced or grated

1¼ cups marinara sauce or crushed tomatoes

1 cup vegetable or chicken stock divided

¼ cup chopped fresh basil

1 cup pre-cooked rice see notes

¼ cup grated mozzarella cheese

¼ teaspoon cayenne pepper

salt to taste

Instructions:

Step 1:

Preheat the oven to 400°F.

Prepare a baking dish by lightly spraying with oil.

Set aside.

Step 2:

Place sausage in a large skillet over medium-high heat.

Using a wooden spoon or potato masher (my favorite tool for this task), break up the sausage and allow it to start browning.

Step 3:

Add the chopped onion to the pan and cook until the sausage is no longer pink and the onion begins to soften, about 4-6 minutes.

Stir in grated or minced garlic and cook for another minute.

Step 4:

Add marinara sauce (or crushed tomatoes) and ¾ cup vegetable or chicken stock; stir to combine.

Bring to a bubble and allow to simmer for about 5 minutes or until the liquid has reduced and thickened a bit.

Step 5:

Stir in rice until fully combined.

Mix in mozzarella cheese and cayenne pepper.

Taste and season with salt if needed.

Step 6:

Using a small cookie scoop or a spoon, fill each pepper to the top.

You may have extra filling depending on the size of your peppers.

See notes in post for other uses.

Step 7:

Place each pepper carefully on its side in prepared baking dish.

Pour remaining ¼ cup stock in the dish — this will help steam and soften the peppers as they cook.

Cover tightly with foil and bake for 40-45 minutes or until peppers are tender.

Notes:

To prep peppers: Slice off the tops, then using a knife or your fingers, remove the seeds and core and discard. Peppers may also be cut long ways and served as “boats” if prefered.

This recipe calls for bulk Italian-style ground pork sausage, but you can use any type – ground chicken sausage or even tofu “sausage” crumbles would work! Feel free to use your preferred type of sausage and experiment with different types and flavors.

Both canned crushed tomatoes or jarred marinara sauce will work for this recipe. It’s a nice way to use up leftover marinara.

Leftover or frozen rice is a great shortcut and ensures that the rice will be fully cooked when the peppers are done, but I have seen similar versions of this using uncooked rice. If you do use uncooked rice, add it right before you pour in the tomatoes and stock and proceed with the recipe as directed. Bake for an additional 10 minutes or until the rice is tender.

This recipe can be made with other grains as well — quinoa, farro,

Omit cayenne pepper if you prefer a milder version.

Peppers: Cubanelle peppers are mild and slightly sweet, perfect for stuffing. Make sure to remove the tops and seeds before filling.

Italian Pork Sausage: Opt for high-quality ground Italian pork sausage to infuse the filling with robust flavor. Adjust the seasoning according to your preference.

Onion and Garlic: These aromatic ingredients add depth to the filling. Cooking them until softened and fragrant enhances their flavors.

Marinara Sauce or Crushed Tomatoes: Use your favorite marinara sauce or crushed tomatoes to create a rich and savory base for the filling. Simmering it with the sausage mixture allows the flavors to meld beautifully.

Pre-cooked Rice: Pre-cooked rice adds texture and helps bind the filling together. Feel free to use any type of rice you prefer, such as white or brown rice.

Cheese and Herbs: Fresh basil and grated mozzarella cheese bring freshness and gooey goodness to the filling. Adjust the amount according to your taste.

Cayenne Pepper and Salt: Add cayenne pepper for a subtle kick of heat, and don’t forget to season with salt to enhance the flavors of the dish.

Baking: Placing the stuffed peppers in a baking dish with a bit of stock helps to steam and soften them as they cook. Covering the dish tightly with foil ensures that the peppers cook evenly and retain their moisture.

Serving: Once baked to tender perfection, serve these stuffed cubanelle peppers as a satisfying main dish or a flavorful side. They pair wonderfully with a fresh green salad or crusty bread for a complete meal. Enjoy the deliciousness!

Nutrition Information:

Serving Size: 1 stuffed pepper (assuming 4 servings)

Frequently Asked Questions:

Can I use a different type of pepper if I can’t find cubanelle peppers?

Yes, you can substitute with other mild peppers like Anaheim or poblano peppers.

Can I use a different type of meat instead of Italian pork sausage?

Absolutely! You can use ground beef, turkey, or chicken as alternatives.

Can I make this recipe vegetarian?

Yes, you can omit the meat entirely or replace it with plant-based meat substitutes.

How do I store leftover stuffed peppers?

Store them in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze stuffed peppers?

Yes, you can freeze them. Wrap each pepper individually in plastic wrap and then aluminum foil before freezing for up to 2-3 months.

Can I use cooked rice instead of pre-cooked rice?

Yes, you can use cooked rice, but adjust the amount of stock accordingly to avoid a soggy filling.

How spicy are these stuffed peppers with the cayenne pepper?

The cayenne pepper adds a mild level of heat.

Adjust the amount according to your preference for spiciness.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend or omit it entirely.

What can I serve with these stuffed peppers?

They pair well with a side salad, garlic bread, or roasted vegetables.

Can I make these stuffed peppers ahead of time?

Yes, you can prepare them up to the baking step and refrigerate them, then bake when ready to serve.

Adjust the baking time accordingly if baking from cold.