CUBANELLE PEPPER RECIPES

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STUFFED GREEN PEPPER RECIPE: HOW TO MAKE IT



Stuffed Green Pepper Recipe: How to Make It image

My family especially enjoys this dish in the summer when fresh tomatoes and green peppers are readily available. This recipe was given to me by my mother-in-law, they always ask me to make it for them!

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4 servings.

Number Of Ingredients 11

6 medium fresh tomatoes, peeled, seeded and chopped
1 medium onion, chopped
3 celery ribs, diced
1 can (8 ounces) tomato sauce
1 cup water
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 medium green peppers
1 pound lean ground beef (90% lean)
1 cup instant rice, cooked
1 teaspoon dried basil

Steps:

  • In a large saucepan, combine the tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. , In a large bowl, combine the ground beef, rice, basil and remaining salt and pepper. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. , Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.

Nutrition Facts : Calories 324 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 1565mg sodium, CarbohydrateContent 34g carbohydrate (13g sugars, FiberContent 7g fiber), ProteinContent 27g protein.

SAUSAGE, PEPPER AND ONION HOAGIES RECIPE | RACHAEL RAY ...



Sausage, Pepper and Onion Hoagies Recipe | Rachael Ray ... image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 15

3/4 pound sweet Italian sausage
3/4 pound hot Italian sausage
2 tablespoons extra virgin olive oil, 2 turns of the pan
2 large cloves garlic, crushed
1 large onion, thinly sliced
2 cubanelle peppers (light green mild Italian peppers), seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
Salt and pepper
2 or 3 jarred hot cherry peppers, banana peppers or pepperoncini, finely chopped
3 tablespoons hot pepper juice, from the jar
4 crusty, semolina submarine sandwich rolls, 8 inches, sesame seeded or plain
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1 large clove garlic
1 1/2 teaspoons dried Italian seasoning, 1/2 a handful or 1/2 teaspoons each oregano, thyme, parsley

Steps:

  • Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
  • Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
  • Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
  • Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
  • Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

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My family especially enjoys this dish in the summer when fresh tomatoes and green peppers are readily available. This recipe was given to me by my mother-in-law, they always ask me to make it for them!
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