Italian Stuffed Cubanelle Peppers

This recipe for Cubanelle peppers features a stuffing of sausage, Italian bread crumbs, rice, and 3 types of cheese for a tasty, family-friendly dish.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 40 mins
• Calories: 296 Calories

Ingredients

• 1 egg
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 1 cup finely chopped onion
• 2 tablespoons olive oil, divided
• 2 tablespoons chopped fresh parsley, or to taste
• 1 cup Italian-seasoned bread crumbs
• 1 pound bulk Italian turkey sausage
• 8 Cubanelle peppers, stemmed and seeded
• 0.5 cup mozzarella cheese
• 0.25 cup grated Romano cheese
• 0.5 cup Monterey Jack cheese
• 0.25 cup cooked rice

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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 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 10x13-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.