Yesss—Stuffed Cubanelle Peppers are such an underrated classic 🌶️💛
They’re mild, tender, and perfect for soaking up all that savory filling.
🌶️ Stuffed Cubanelle Peppers
Ingredients (Serves 4–6)
- 6–8 cubanelle peppers
- 1 lb ground beef (or Italian sausage / ground turkey)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce (plus extra for topping)
- ½ cup grated Parmesan cheese
- ½ cup mozzarella cheese (optional, for topping)
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley or basil, for garnish
Instructions
1️⃣ Prep the Peppers
- Preheat oven to 375°F (190°C).
- Slice cubanelle peppers lengthwise and remove seeds.
- Lightly drizzle with olive oil and place in a baking dish.
2️⃣ Make the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion until soft, about 3–4 minutes.
- Add garlic and cook 30 seconds.
- Add ground meat, breaking it up and cooking until browned.
- Stir in rice, tomato sauce, Parmesan, Italian seasoning, paprika, salt, and pepper.
- Simmer 2–3 minutes, then remove from heat.
3️⃣ Stuff the Peppers
- Spoon filling generously into each cubanelle pepper.
- Spoon a little extra tomato sauce over the top.
- Sprinkle with mozzarella if using.
4️⃣ Bake
- Cover loosely with foil.
- Bake for 30 minutes.
- Uncover and bake an additional 10–15 minutes until peppers are tender and cheese is bubbly.
5️⃣ Serve
- Garnish with fresh parsley or basil.
- Serve with crusty bread, salad, or roasted potatoes.
⭐ Tips & Variations
- Italian-style: Use sweet Italian sausage and add fennel seeds.
- Low-carb: Swap rice for cauliflower rice.
- Cheesy upgrade: Mix ricotta into the filling.
- Spicy kick: Add crushed red pepper or Calabrian chili.
- Old-school: Add a hard-boiled egg chopped into the filling (very traditional!).
Cubanelle peppers get beautifully soft and slightly sweet—perfect for this cozy, homestyle dish ❤️
Want a stovetop braised version (Italian grandma style) or a keto-friendly bake next?