STUFFED CUBANELLE PEPPER RECIPE RECIPES

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

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

Ingredients

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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CHICKEN-STUFFED CUBANELLE PEPPERS RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Dinner
Cuisine North America, Mexican
Calories 230 calories per serving

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°.

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

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Reviews 4.8
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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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