Italian Stuffed Cubanelle Peppers Recipes

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AFTER A LITTLE RESEARCH, I FOUND A RECIPE THAT HAPPENED TO INCLUDE SEVERAL THINGS I ALREADY HAD ON HAND {MY FAVORITE KIND!}. IT WAS EASY TO PUT TOGETHER AND TURNED OUT TO BE PRETTY TASTY, TOO. {THE HU



After a little research, I found a recipe that happened to include several things I already had on hand {my favorite kind!}. It was easy to put together and turned out to be pretty tasty, too. {The hu image

After a little research, I found a recipe that happened to include several things I already had on hand {my favorite kind!}. It was easy to put together and turned out to be pretty tasty, too. {The husband cleaned his plate, but c'mon... what else is new?}

Provided by The Kitchen Prep

Time 45m

Yield 4

Number Of Ingredients 11

4 cubanelle pepper, topped and seeded
1 small onion, diced
1 lb bulk Italian sausage
4 garlic clove, mashed and minced
14 oz canned crushed tomato
6 oz chicken stock
1/4 cup chopped fresh basil
1 cup precooked rice
1/4 cup grated mozzarella cheese
pinch of cayenne pepper
salt to taste

Steps:

  • Preheat oven to 400 degrees. In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender. Add garlic and cook for about 40 seconds, until fragrant. Add crushed tomatoes {I used diced tomatoes & ran them through the blender for a second to cut down on large tomato chunks}, chicken stock, and fresh basil. Stir together until basil is wilted. If mixture is too watery, let cook down until slightly thickened. Place mixture into a large bowl with rice, cayenne, and mozzarella cheese. Stir well to combine. Season with salt and pepper to taste. Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. {I used the extra as a bed for the peppers}. Place peppers in a casserole dish and cover with foil. Bake for 40-45 minutes until stuffing is heated through and peppers are tender. Serve hot. Read more from The Kitchen Prep.

STUFFED CUBANELLE PEPPERS ITALIAN STYLE



Stuffed Cubanelle Peppers Italian Style image

Make and share this Stuffed Cubanelle Peppers Italian Style recipe from Food.com.

Provided by bobswagman

Categories     Peppers

Time 20m

Yield 4 peppers, 4 serving(s)

Number Of Ingredients 13

4 cubanelle peppers, topped and seeded
1 small onion, diced
1 lb bulk Italian sausage
6 garlic cloves, mashed and minced
1 (14 ounce) can crushed tomatoes
1 (8 ounce) can beef stock
1/4 cup of chopped fresh basil
1 cup of pre cooked rice
1 tablespoon hot sauce
1/4 cup of grated mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil

Steps:

  • In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
  • Add garlic and cook for about 40 seconds, until fragrant.
  • Add crushed tomatoes, beef stock, and fresh basil. Stir together until basil is wilted.
  • Place mixture into a large bowl with rice, hot sauce, and mozzarella cheese. Stir well to combine. Season with salt and pepper.
  • Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. In olive oil in another big saute pan on medium-high heat, cook peppers until they soften and begin to slightly char. (You could also bake these as well.)
  • Serve hot.

Nutrition Facts : Calories 572.8, Fat 41.1, SaturatedFat 14.4, Cholesterol 91.8, Sodium 1514.7, Carbohydrate 29.4, Fiber 4, Sugar 7.4, Protein 21.8

ITALIAN STUFFED CUBANELLE PEPPERS



Italian Stuffed Cubanelle Peppers image

I got this delicious recipe from a family friend when looking for something to do with all the extra Cubanelle peppers in my garden. I love the versatility in 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 side of pasta and fresh Italian garlic bread.

Provided by Megan

Categories     100+ Everyday Cooking Recipes

Time 1h36m

Yield 8

Number Of Ingredients 13

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 egg
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

Steps:

  • Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.
  • Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.
  • 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 dish with aluminum foil.
  • Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 16.3 g, Cholesterol 80.7 mg, Fat 14.9 g, Fiber 2.5 g, Protein 19.1 g, SaturatedFat 5 g, Sodium 846.7 mg, Sugar 2.4 g

CHEESE STUFFED CUBANELLE PEPPERS



Cheese Stuffed Cubanelle Peppers image

Many of us are familiar with peppers roasted on the grill. This recipe takes it a step further by stuffing the peppers with cheese to make a delicious appetizer or side dish. This recipe comes from The Vegetarian Grill by Andrea Chesman. I highly recommend this cookbook for vegetarians and non vegetarians alike. I haven't tried a bad recipe yet. NOTE: Cooking includes standing times.

Provided by Dreamer in Ontario

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 2

4 large cubanelle peppers (also. mild Italian frying peppers, Hungarian hot wax peppers) or 8 medium chilies (i.e. poblanos)
8 ounces monterey jack cheese, grated

Steps:

  • On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes).
  • Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins.
  • Peel peppers, then cut a slit down the length of each and remove the seeds & membranes.
  • Stuff each pepper with the cheese.
  • Secure with toothpicks to hold the peppers closed.
  • Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices.
  • Grill the packet until heated through (about 10 minutes).
  • Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle.
  • Remove toothpicks and serve warm.

Nutrition Facts : Calories 257, Fat 18.5, SaturatedFat 11.6, Cholesterol 53.5, Sodium 327.1, Carbohydrate 8, Fiber 2.8, Sugar 4.2, Protein 16.1

CHICKEN-STUFFED CUBANELLE PEPPERS



Chicken-Stuffed Cubanelle Peppers image

Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. -Ron Burlingame, Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 7

6 Cubanelle peppers or mild banana peppers
2 large eggs, lightly beaten
3 cups shredded cooked chicken breast
1 cup salsa
3/4 cup soft bread crumbs
1/2 cup cooked long grain rice
2 cups meatless pasta sauce

Steps:

  • Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. , Spread pasta sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°.

Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 661mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

STUFFED CUBANELLE PEPPERS



Stuffed Cubanelle Peppers image

A succulent sweet pepper, stuffed, and topped, this is the best stuffed pepper you will ever have. You will remember this dish. I like using roasted garlic flavored tomato sauce.

Provided by Keith Harden

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 2h5m

Yield 4

Number Of Ingredients 16

1 cup water
½ cup white rice
3 tablespoons extra-virgin olive oil
1 pound lean ground sirloin
2 (14 ounce) cans tomato sauce, divided
2 green onions, chopped
1 teaspoon garlic salt
1 teaspoon kosher salt
1 teaspoon cracked black pepper
4 Cubanelle peppers, halved lengthwise and seeded
1 (14 ounce) can tomato sauce
1 tablespoon packed brown sugar
1 tablespoon dried parsley
1 teaspoon dried basil
½ teaspoon dried oregano
¾ cup shredded mozzarella cheese

Steps:

  • Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
  • Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
  • Mix rice into ground sirloin mixture.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
  • Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
  • Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 42.3 g, Cholesterol 82 mg, Fat 30 g, Fiber 6.7 g, Protein 31.6 g, SaturatedFat 9.8 g, Sodium 2699.7 mg, Sugar 16.5 g

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