For a vegetarian option, substitute the sausage with cooked quinoa or lentils. Feel free to experiment with different types of cheese, such as provolone or ricotta. If you don't have Cubanelle peppers, bell peppers can be used as a substitute, though the cooking time may vary. Make sure not to overcook the sausage, as it will continue to cook in the oven. Slightly undercooking it ensures a moist final product.
Italian Stuffed Cubanelle Peppers
-
PREP TIME25 mins
-
COOK TIME1 hrs 15 mins
-
TOTAL TIME1 hrs 40 mins
-
SERVING8 People
-
VIEWS9
These vibrant Italian Stuffed Cubanelle Peppers are a delightful fusion of savory sausage, aromatic herbs, and creamy cheeses, all nestled within sweet, tender peppers. A comforting and flavorful dish perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate17 g
-
Cholesterol91 mg
-
Fiber2 g
-
Protein22 g
-
Saturated Fat5 g
-
Sodium787 mg
-
Sugar3 g
-
Fat15 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
In a large skillet, cook the Italian turkey sausage over medium heat, breaking it apart with a spoon, until browned and cooked through (about 5-8 minutes). Drain any excess grease and transfer the sausage to a medium bowl.
02
Step
0 mins
Preheat oven to 350 degrees F (175 degrees C).
03
Step
5 mins
Add 1 tablespoon of olive oil to the same skillet and heat over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant (about 3-5 minutes).
04
Step
0 mins
In the bowl with the cooked sausage, combine the sautéed onion and garlic mixture, Italian-seasoned bread crumbs, Monterey Jack cheese, mozzarella cheese, beaten egg, cooked rice, grated Romano cheese, and chopped parsley. Season generously with salt and freshly ground black pepper. Mix well to combine.
05
Step
5 mins
Wipe out the skillet and add the remaining 1 tablespoon of olive oil. Heat over medium heat. Add the Cubanelle peppers and cook, turning occasionally, until lightly browned on all sides (about 3-5 minutes). Remove from skillet and set aside to cool slightly.
06
Step
0 mins
Carefully stuff each Cubanelle pepper with the sausage and cheese mixture, using a teaspoon to pack it firmly into the tip. Arrange the stuffed peppers in a 9x13-inch baking dish.
07
Step
45 mins
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, or until the peppers are tender.
08
Step
15 mins
Remove the foil and continue baking for an additional 15 minutes, allowing the tops of the peppers to brown slightly.
09
Step
0 mins
Garnish with fresh parsley before serving. Serve hot with your favorite Italian pasta sauce and garlic bread, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Connie Koss
Jul 1, 2025I thought the peppers were a bit bland, so next time I'll add some more seasoning to the filling.
Oswald Bruen
Jun 28, 2025So easy to make and customize. I used ground beef instead of sausage and it was still delicious!
Velda Yundt
Jun 25, 2025My family loved this recipe. I will definitely make it again!
Jacey Konopelski
Jun 22, 2025These peppers were a hit! I added a little red pepper flake to the filling for some extra heat.