ITALIAN STUFFED CUBANELLE PEPPERS
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 100+ Everyday Cooking Recipes
Time 1h36m
Yield 8
Number Of Ingredients 13
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, Carbohydrate 16.3 g, Cholesterol 80.7 mg, Fat 14.9 g, Fiber 2.5 g, Protein 19.1 g, SaturatedFat 5 g, Sodium 846.7 mg, Sugar 2.4 g
CHICKEN-STUFFED CUBANELLE PEPPERS
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
Time 1h20m
Yield 6 servings.
Number Of Ingredients 7
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, Fat 4g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 661mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
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