Stuffed Spicy Cubanelle Peppers

Prep Time
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"These are so delicious! You can really stuff them with any of your favorite vegetables, but this is the combination I enjoy. I prefer to use a spicy HOT Italian sausage, but chorizo or even a mild Italian sausage is just as good. A mix of jalapeno, onions, tomatoes, olives, cheese and bread crumbs for me is the perfect combination. And of course topped with more cheese. This can be grilled outside or baked in your oven. Serve as a starter dish, a side dish or a main entree. My favorite is to serve them along side a bowl of creamy soup for a light dinner. And, don't be afraid to change up the fillings."

Original recipe yields 4-12 servings


  • Serving Size: 1 (337.5 g)
  • Calories 500.6
  • Total Fat - 36.6 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 80.4 mg
  • Sodium - 1205 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 3.6 g
  • Sugars - 9.6 g
  • Protein - 26.4 g
  • Calcium - 511.5 mg
  • Iron - 1.5 mg
  • Vitamin C - 172.1 mg
  • Thiamin - 0.3 mg

Step 1

Sausage ... In a sauce pan over medium high heat, add the olive oil and sausage; making sure to break it up as it cooks. Once the sausage is done, remove to a plate lined with a paper towel to drain.

Step 2

Vegetables ... Using the same pan, pour off any excess grease and add the onions and jalapeno and cook 2-3 minutes until the onions become transparent and slightly tender. Then add in the tomatoes and olives and cook another couple of minutes just to heat the tomatoes up. Remove from the heat and add to a medium size bowl.

Step 3

Filling ... Add the sausage to the vegetables. Then, in a small bowl, add the milk and soak each slice of bread just a few seconds and squeeze out any excess. Add to the bowl with the sausage and tomatoes breaking it up as you go. Finally add the parmesan cheese and pepper and mix well.

Step 4

Stuff ... Fill each pepper half with the filling. It is hard to say whether or not you will have any extra filling because peppers come in all different sizes. But, if you do have leftovers, just freeze. The filling is also great for stuffing mushrooms, zucchini or tomatoes, so don't throw it out.

Step 5

Grill or Bake ... I prefer to grill mine. Medium heat, and lay down a piece of foil on the grate, this will be used later in cooking. Add the peppers directly on the grate and let them cook and get some good grill marks. After 10 minutes, move to the foil so they don't burn on the bottom, but they will continue to cook. Close the lid and let them cook another 10-15 minutes until the peppers are tender. Then top with the mozzarella cheese, again close the lid for a couple of minutes until the cheese is melted. If using the oven method. Add to a baking sheet lined with parchment or foil for easy clean up. Add the peppers and bake at 375 degrees for 20-25 minutes. Top with the cheese and cook another 5 minutes until the cheese is melted.

Step 6

Serve ... As I mentioned, these are great starters, side dishes, main dish, lunch or dinner. And don't forget to try different filling as well. ENJOY!

Tips & Variations

No special items needed.



I made this recipe last night and they were fantastic! My husband and I loved them! Thinking of adding some minced mushrooms and green olives to the filling next time.

review by:
(23 Jul 2017)