Italian Stuffed Cubanelle Peppers

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

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.

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

Categories

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