Stuffed Cubanelle peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
8 peppers
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Calories
480 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Cubanelle peppers
Description
This recipe starts by browning mild Italian sausage, then sautéing onion, garlic, and optional red pepper flakes to add flavor layers. The cooked sausage is mixed with arborio rice, parsley, Pecorino Romano, half the mozzarella cheese, and some marinara sauce to bind the stuffing.
Marine the cubanelle peppers inside with salt and pepper to enhance their flavor. The stuffing is packed inside the peppers, which are then placed in a baking dish with a thin layer of marinara sauce combined with water to keep the peppers moist during baking. The tops are covered with the remaining mozzarella cheese, which melts and browns during baking.
The peppers bake at 350°F until tender, with cooking times varying depending on preferred softness. The finished dish offers a balance of savory, cheesy filling with the mild bite of the peppers. Leftovers keep well in the refrigerator for several days and can be reheated in the microwave.
Ingredients
- 8 large cubanelle pepper tops cut off and seeds removed
- 5 cups (1.2kg) marinara sauce
- 1 cup (240g) water
- 1 pound (454) Italian sausage bulk, mild
- 2 tablespoons (30g) olive oil
- 1 medium onion diced
- 6 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional, crushed, hot
- 1 1/2 cups (170g) mozzarella cheese divided, shredded
- 1 1/2 cups (300g) arborio rice can sub plain white rice, cooked
- 1/2 cup (45g) Pecorino Romano cheese grated
- 1/4 cup Italian flat-leaf parsley minced
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350F and set the rack to the middle level. In a large pan saute the sausage over medium heat until browned (about 7-10 minutes), then remove and set aside.
- Turn the heat down to medium-low. Add in the olive oil and onions and sautee for 3-5 minutes until softened, then add in the garlic and continue to cook for 2-3 minutes longer. If desired, add the optional hot red pepper flakes at this time and cook for 30 seconds.
- Remove the pan from the heat and stir in the sausage, rice, parsley, Pecorino Romano, half the mozzarella cheese, and a 1/2 cup of marinara sauce. Mix together well and set stuffing aside.
- Pour the marinara sauce a 1/2-inch high into a large baking dish and add the water. Mix together.
- Season the interior of each pepper with salt and pepper. Stuff the peppers and place them lying flat in the baking dish. Add a thin layer of sauce to the top of the peppers and sprinkle the remaining mozzarella cheese on top.
- Puncture a hole with a knife or toothpick into the bottom of each pepper. This will prevent the peppers from bursting. Cover the baking dish with parchment paper then aluminum foil tightly and bake the peppers for 60 minutes.
- Remove the foil and check the peppers. If they are sufficiently tender you can remove them from the oven or continue cooking for 10-15 minutes longer if necessary. If you like you can broil the top for 30-60 seconds before serving, but watch carefully. Enjoy!
Notes
- Seasoning the interior of the peppers before stuffing is important to develop full flavor.
- Adjust baking time to reach desired pepper tenderness; add time in 10-minute increments if needed.
- Use homemade, store-bought, or easy marinara sauce for convenience.
- Leftovers can be stored in the refrigerator for up to three days and reheated in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8peppers
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 43.3g | 14% |
| Protein | 19.7g | 39% |
| Fat | 24.9g | 38% |
| Saturated Fat | 7.5g | 38% |
| Cholesterol | 55mg | 18% |
| Sodium | 836mg | 35% |
| Potassium | 457mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7.9g | 16% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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