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I got this recipe for Cubanelle peppers from a family friend when looking for something to do with all the extras in my garden. I love the versatility of this recipe because I have a vegetarian; I omit the sausage in the mixture when making a batch for her, and everyone can enjoy this flavorful dish. It can be served with your favorite Italian pasta sauce for extra flair. It’s delicious with a side of pasta and fresh Italian garlic bread.
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
- ½ cup Monterey Jack cheese
- ½ cup mozzarella cheese
- 1 large egg, beaten
- ¼ cup cooked rice
- ¼ cup grated Romano cheese
- 2 tablespoons chopped fresh parsley, or to taste
- salt and ground black pepper to taste
- 8 Cubanelle peppers, stemmed and seeded
Directions
Step 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.
Step 2
Preheat the oven to 350 degrees F (175 degrees C).
Step 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.
Step 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.
Step 5
Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10×13-inch baking dish; cover the dish with aluminum foil.
Step 6
Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and continue baking for 15 minutes more.
Recipe Tip
You can stuff peppers beforehand to save prep time. They also freeze nicely for a make-ahead meal.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 296 | |
| % Daily Value * | |
| Total Fat15g | 20% |
| Saturated Fat5g | 25% |
| Cholesterol91mg | 30% |
| Sodium787mg | 34% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber2g | 7% |
| Total Sugars3g | |
| Protein22g | |
| Vitamin C24mg | 120% |
| Calcium183mg | 14% |
| Iron2mg | 13% |
| Potassium337mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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