Stuffed Cubanelle Peppers
Stuffed Cubanelle Peppers are a dish that celebrates comfort and tradition with a lighter, fresher twist. Unlike heavier stuffed peppers, cubanelles bring a naturally sweet and mild flavor that softens beautifully in the oven, creating the perfect vessel for a savory, satisfying filling.
The mixture of Italian sausage, rice, marinara, garlic, and herbs infuses each bite with warmth and depth, while melted mozzarella adds just the right touch of richness.
This recipe balances heartiness with elegance—hearty enough for a main dish yet refined in flavor, thanks to the delicate peppers and aromatic basil. Each pepper becomes a complete meal wrapped in its own tender shell, making it perfect for family dinners, entertaining guests, or simply bringing a taste of rustic Italian-inspired comfort to the table.
Why People Will Love Stuffed Cubanelle Peppers:
Sweet and tender peppers – Cubanelles are naturally milder and sweeter than bell peppers, creating a lighter, more delicate base that complements the savory filling.
Rich, hearty filling – The blend of Italian sausage, rice, garlic, and marinara delivers a robust, comforting flavor with every bite.
Balanced textures – Soft roasted peppers, juicy sausage, creamy cheese, and tender rice combine into a perfect medley of tastes and textures.
Nutritious yet indulgent – Packed with protein, vegetables, and grains, this dish feels wholesome while still offering the satisfying richness of melted mozzarella.
Customizable – Easily adapted with ground turkey, beef, or even a vegetarian filling, making it versatile for different diets and preferences.
A complete meal in one – Each pepper holds everything you need for dinner—protein, vegetables, and starch—neatly wrapped in a tender pepper shell.
Visually appealing – Golden, bubbling cheese atop vibrant peppers makes this dish as beautiful to serve as it is delicious to eat.
Comfort food with elegance – Rustic and homey, yet refined enough to serve to guests or at a family gathering.
Key Ingredient:
Cubanelle peppers – Naturally sweet and tender, they soften beautifully in the oven, offering a lighter, more delicate alternative to bell peppers.
Italian pork sausage – Rich and savory, it provides the bold, seasoned base of the filling, infusing the rice and vegetables with deep flavor.
Yellow onion & garlic – The aromatic foundation that layers sweetness, sharpness, and depth into the sausage mixture.
Marinara sauce or crushed tomatoes – Adds moisture, acidity, and a comforting Italian-inspired flavor that ties the filling together.
Vegetable or chicken stock – Enhances juiciness while steaming the peppers during baking, ensuring they turn out tender.
Cooked rice – Brings heartiness and balance, stretching the filling while soaking up the savory juices and sauce.
Fresh basil – Provides bright, herbaceous notes that cut through the richness, adding freshness to every bite.
Mozzarella cheese – Melts into creamy pockets of indulgence, binding the filling and giving the dish a comforting finish.
Cayenne pepper – A subtle kick of heat that lifts the flavors without overwhelming the sweetness of the peppers.
Expert Tips:
Choose uniform peppers – Select cubanelles that are similar in size and shape so they cook evenly and hold the filling without collapsing.
Par-cook the filling base – Browning the sausage fully and simmering it with onions, garlic, tomatoes, and stock before stuffing ensures maximum flavor and prevents greasy filling.
Drain excess fat – After browning the sausage, drain off extra grease to keep the filling balanced and prevent it from becoming too heavy.
Mix rice last – Stir the rice into the sauce after it has reduced, so the grains absorb flavor without becoming mushy.
Stuff generously but not tightly – Overpacking peppers compresses the filling and leads to uneven cooking. Loosely spoon in the mixture so it stays moist and fluffy inside.
Add liquid to the baking dish – Pouring stock in the bottom of the pan helps steam the peppers, keeping them tender while the tops get golden and slightly crisp.
Cover, then uncover – Bake covered with foil first to soften the peppers, then uncover toward the end if you’d like a slightly caramelized top.
Taste and adjust seasoning before stuffing – Once rice, sausage, and sauce are combined, taste the filling. A pinch of salt, basil, or cayenne at this stage ensures every bite is balanced.
Rest before serving – Allow the peppers to cool for 5 minutes after baking. This helps the filling set and makes them easier to serve without spilling.
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.
Important Notes When Making Stuffed Cubanelle Peppers:
Cubanelles vs. bell peppers – Cubanelles are thinner-skinned and sweeter than bell peppers, which means they cook faster and offer a lighter bite. If substituting with bell peppers, increase the bake time slightly.
Precooked rice is required – Using rice that’s already cooked ensures the filling binds well and doesn’t soak up too much liquid in the oven, preventing mushy or undercooked grains.
Sausage seasoning matters – Italian sausage already contains spices like fennel and paprika. Using plain ground pork or turkey will require extra seasoning to match the depth of flavor.
Moisture balance is key – Too much liquid in the filling will make peppers soggy, while too little can leave them dry. Simmer the sauce until slightly thickened before mixing in the rice.
Stock in the pan is essential – Pouring broth into the baking dish creates steam that tenderizes the peppers evenly while infusing them with extra flavor.
Covering vs. uncovering – Keeping the foil on for most of the bake ensures tender peppers, while uncovering near the end allows the tops to firm slightly and the cheese to set.
Size of peppers may vary – Depending on the size of your cubanelles, you may have extra filling. This can be baked separately in a small dish or used to stuff mushrooms, zucchini, or even rolled in tortillas.
Cheese layering enhances flavor – Mixing cheese into the filling ensures creaminess throughout, while a sprinkle on top before baking adds a golden, savory finish.
Resting improves serving – Let the peppers sit for 5–10 minutes after baking so the filling sets, making them easier to plate and enjoy without spilling.
How To Enjoy Stuffed Cubanelle Peppers After Cooking:
Let them rest briefly – After baking, allow the peppers to cool for 5–10 minutes. This helps the filling set, preventing it from spilling out when cut or served.
Serve in shallow bowls or plates – The peppers release flavorful juices as they rest. Serving them in a dish with a slight rim allows you to capture every drop of the sauce-like broth.
Garnish thoughtfully – Sprinkle with fresh basil, parsley, or extra mozzarella before serving. These small touches add freshness, aroma, and color that brighten the hearty filling.
Pair with sides – Serve alongside a crisp green salad, garlic bread, or roasted vegetables. Lighter sides balance the richness of the sausage and cheese filling.
Enjoy as a main course – Each pepper is a complete meal with protein, starch, and vegetables. Two peppers make a filling dinner, while one works as a satisfying lunch portion.
Add a drizzle or dip – A spoonful of marinara, pesto, or even a touch of sour cream on top enhances the flavors and adds extra moisture to each bite.
Pair with the right drink – A glass of red wine (like Chianti or Sangiovese) complements the Italian flavors, while sparkling water with lemon offers a refreshing contrast.
Reheat with care – For leftovers, reheat in the oven at 350°F (175°C) until warmed through, rather than the microwave, to maintain the texture of the peppers and filling.
Savor each layer – Cut into the pepper to enjoy the sweetness of the roasted cubanelle, the richness of the sausage and rice, and the creamy pull of melted cheese—all harmonizing in one bite.
Nutrition Information:
For Stuffed Cubanelle Peppers (per 1 pepper with filling, based on recipe with sausage, rice, cheese, and sauce):
Calories: 345 kcal | Total Fat: 20 g | Saturated Fat: 7 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 65 mg | Sodium: 780–900 mg (depending on broth, marinara, and added salt) | Total Carbohydrates: 22 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 21 g
Frequently Asked Questions:
Can I substitute cubanelle peppers with another type of pepper?
Yes. Bell peppers are the most common substitute, though they are thicker and less sweet, requiring slightly longer baking. Anaheim peppers also work well for a mild, earthy flavor.
Can I make this recipe ahead of time?
Absolutely. You can prepare the filling and stuff the peppers up to a day in advance. Store them covered in the refrigerator, then bake just before serving. Add 5–10 extra minutes to the baking time if starting cold.
What’s the best way to prevent the peppers from becoming soggy?
Make sure to simmer the filling until the sauce thickens before stuffing. Too much liquid in the filling can seep into the peppers and make them watery during baking.
Can I make this recipe vegetarian?
Yes. Replace the sausage with a plant-based meat substitute, extra rice, or a combination of beans and vegetables. Season generously with herbs and spices to maintain depth of flavor.
How do I store and reheat leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. For best results, reheat in the oven at 350°F (175°C) until warmed through. This keeps the peppers tender without drying out the filling.
Do I need to pre-cook the peppers before stuffing them?
No, cubanelles have thinner skins than bell peppers and soften well during baking. Pre-cooking isn’t necessary, though blanching for 2–3 minutes can make them extra tender if you prefer.
Should the rice be cooked or uncooked when adding to the filling?
Always use fully cooked rice. Uncooked rice won’t cook properly inside the peppers, and it can absorb too much liquid, leaving the filling dry.
How much should I fill each pepper?
Fill them generously but not tightly packed. Overstuffing can cause the filling to spill out, while leaving a little room allows the rice and cheese to expand slightly as they bake.
Why add stock to the baking dish?
The stock creates steam while baking, helping the peppers soften evenly and infusing them with extra flavor. It also prevents the bottoms from drying out or scorching.
Can I bake the peppers uncovered the whole time?
It’s best to cover them with foil for most of the baking to steam and tenderize the peppers, then uncover in the last 5–10 minutes for light browning and to allow excess moisture to evaporate.