SAUSAGE STUFFED CUBANELLE PEPPERS RECIPES

ITALIAN STUFFED CUBANELLE PEPPERS RECIPE | ALLRECIPES

Italian Stuffed Cubanelle Peppers Recipe | Allrecipes image

I got this delicious recipe from a family friend when looking for something to do with all the extra Cubanelle peppers in my garden. I love the versatility in this recipe because I have a vegetarian; I omit the sausage in the mixture when making a batch for her, and everyone can enjoy this flavorful dish. It can be served with your favorite Italian pasta sauce for extra flair. It's delicious with side of pasta and fresh Italian garlic bread.

Provided by Megan

Categories Everyday Cooking

Total Time 1 hours 36 minutes

Prep Time 25 minutes

Cook Time 1 hours 11 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 pound bulk Italian turkey sausage
2 tablespoons olive oil, divided
1 cup finely chopped onion
1 teaspoon minced garlic
1 cup Italian-seasoned bread crumbs
½ cup Monterey Jack cheese
½ cup mozzarella cheese
1 egg
¼ cup cooked rice
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley, or to taste
salt and ground black pepper to taste
8 Cubanelle peppers, stemmed and seeded

Steps:

Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.
Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.
Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.
Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover dish with aluminum foil.
Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.

Nutrition Facts : Calories 272.7 calories, CarbohydrateContent 16.3 g, CholesterolContent 80.7 mg, FatContent 14.9 g, FiberContent 2.5 g, ProteinContent 19.1 g, SaturatedFatContent 5 g, SodiumContent 846.7 mg, SugarContent 2.4 g

CHICKEN-STUFFED CUBANELLE PEPPERS RECIPE: HOW TO MAKE IT

Chicken-Stuffed Cubanelle Peppers Recipe: How to Make It image

Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 Cubanelle peppers or mild banana peppers
2 large eggs, lightly beaten
3 cups shredded cooked chicken breast
1 cup salsa
3/4 cup soft bread crumbs
1/2 cup cooked long grain rice
2 cups meatless pasta sauce

Steps:

Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. , Spread pasta sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°.

Nutrition Facts : Calories 230 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 125mg cholesterol, SodiumContent 661mg sodium, CarbohydrateContent 20g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

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