Stuffed Spicy Cubanelle Peppers

30m
Prep Time
30m
Cook Time
1h
Ready In


"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 is 4-12 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting peppers, look for ones that have bright colors and are firm to the touch.
  • If using a mild Italian sausage, consider adding a teaspoon of red pepper flakes to the filling for a bit of heat.

  • Instead of Italian sausage, use chorizo or turkey sausage. The benefit of this substitution is that it reduces the amount of fat and calories in the dish, making it a healthier option.
  • Instead of cubanelle peppers, use bell peppers. The benefit of this substitution is that bell peppers are easier to find in most grocery stores and can be used as a more budget-friendly option.

Vegetarian Variation In a sauce pan over medium high heat, add the olive oil and sauté the onions and jalapeno until the onions become transparent and slightly tender. Then add in the tomatoes, olives and your favorite vegetarian protein and cook another couple of minutes just to heat the tomatoes up. Remove from the heat and add to a medium size bowl. Add the vegetarian protein to the vegetables. Then, in a small bowl,


Creamy Potato Soup: This creamy potato soup is the perfect accompaniment to the stuffed peppers. It's made with potatoes, onions, garlic, celery, chicken broth, cream, and spices. The creamy texture and savory flavors make it a great pairing for the peppers.

Garlic Bread: This simple garlic bread is the perfect side for the stuffed peppers. It's made with butter




FAQ

Q: What type of sausage should I use?

A: I prefer to use a spicy HOT Italian sausage, but chorizo or even a mild Italian sausage is just as good.

Q: How do I cook the peppers?

A: I prefer to grill them on medium heat, or bake them in

1 Reviews

Gunit

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.

5.0

review by:
(23 Jul 2017)

You'll Also Love

Fun facts:

Fun Fact 1:Cubanelle peppers are a popular choice for making the classic Italian dish Peperonata, which was first made famous by Italian actress Sophia Loren.

Fun Fact 2:Italian sausage is a popular ingredient in many Italian dishes, and is believed to have originated in the 19th century in the Italian region of Abruzzo.