Cheese Stuffed Cubanelle Peppers Recipes

STUFFED CUBANELLE PEPPERS

Steps:

• Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
• Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
• Mix rice into ground sirloin mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
• Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
• Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.

ITALIAN STUFFED CUBANELLE PEPPERS

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.

STUFFED CUBANELLE PEPPERS ITALIAN STYLE

Steps:

• In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
• Add garlic and cook for about 40 seconds, until fragrant.
• Add crushed tomatoes, beef stock, and fresh basil. Stir together until basil is wilted.
• Place mixture into a large bowl with rice, hot sauce, and mozzarella cheese. Stir well to combine. Season with salt and pepper.
• Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. In olive oil in another big saute pan on medium-high heat, cook peppers until they soften and begin to slightly char. (You could also bake these as well.)
• Serve hot.

CHEESE STUFFED CUBANELLE PEPPERS

Steps:

• On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes).
• Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins.
• Peel peppers, then cut a slit down the length of each and remove the seeds & membranes.
• Stuff each pepper with the cheese.
• Secure with toothpicks to hold the peppers closed.
• Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices.
• Grill the packet until heated through (about 10 minutes).
• Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle.
• Remove toothpicks and serve warm.

STUFFED CUBANELLE PEPPERS

Steps:

• 1. Cut 1/2 inch from the top of each pepper and reserve the tops. Remove the membranes and seeds from the body and blanch the peppers in boiling water for 30 seconds. Remove from the water, drain and cool.
• 2. Season the chicken breasts with salt and pepper. Brush them with oil and grill until done. Cool the chicken breasts and slice them into thin strips.
• 3. Preheat the oven to 375°F. Combine the chicken, cream cheese and 1 1/4 cups of the salsa in a food processor. Season with salt and pepper and pulse, mixing well but being careful not to puree.
• 4. Fill the peppers with the chicken mixture and replace the tops. Place the peppers in a baking dish and cover with the remaining salsa and shredded cheese. Bake for approximately 30 minutes, or until hot throughout.

STUFFED CUBANELLE PEPPERS

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. 2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture. 3. Preheat oven to 350 degrees F (175 degrees C). 4. Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13 inch baking dish. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers. 5. Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.