Sunset Park Stuffed Cubanelles Recipes

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ITALIAN STUFFED CUBANELLE PEPPERS



Italian Stuffed Cubanelle Peppers 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     100+ Everyday Cooking Recipes

Time 1h36m

Yield 8

Number Of Ingredients 13

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, 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

MEXICAN STUFFED CUBANELLES GRANDE!



Mexican Stuffed Cubanelles Grande! image

Yesterday I picked 3 beautiful cubanelles from the garden, one green one and 2 red ones, and some gorgeous tomatoes, and thought to do a Mexican-style dish! Sliced the peppers in half, through the stems and all, cleaned them out, and loaded them with my homemade taco filling and topped them with the works! Not only were they...

Provided by Kelly Williams

Categories     Meat Appetizers

Time 1h

Number Of Ingredients 30

MY HOMEMADE TACO SEASONING MIX:
1 tsp johnny's seasoning salt, can sub your fav or use regular salt
1/2 tsp cayenne pepper
1/2 tsp onion powder
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1 Tbsp cornstarch
1 Tbsp flour
1 Tbsp dried minced onion
1/4 tsp sugar
1 Tbsp ketchup
1 tsp beef bouillon dissolved in 1/2 cup hot water, i only use
1/2 c beer, more if needed to simmer longer
1 lb hamburger, can sub half with chorizo or ground sausage
1 shallot, chopped
1 1/2 Tbsp chopped pickled jalapeno rings
4 large red and/or green cubanelle peppers for stuffing
OPTIONAL TOPPINGS:
1 1/2-2 c shredded mexican blend cheese
shredded lettuce
chopped tomato
sour cream
guacamole
sliced or chopped black olives
chopped green onions
hot sauce
sliced or chopped jalapenos

Steps:

  • 1. In large frying pan, saute hamburger and shallots til done. Drain grease if necessary. Mix up all dry seasoning ingredients in small bowl and sprinkle evenly over cooked beef. Stir in well. Add bouillon, water, beer and ketchup*. (*Can sub tomato paste if you have a dab.) Stir well to mix. Bring to a boil, turn down to low and simmer til very thick stirring occaisionally. About 10-15 minutes. Remove from heat to cool. Preheat oven to 350. Slice peppers in half lengthwise, through the stems and all, and clean out seeds and membranes. Overstuff each with taco meat. Place into 13x9 baking dish. *For crisp tender peppers, cover with foil and bake. *For softer peppers, evenly pour in 1/4 cup water, cover with foil and bake. Bake in 350 degree oven for 30 minutes. Remove foil, top with cheese, return to oven and bake til cheese is melted. Another 3-5 minutes. Arrange on platter and top to your heart's content! Goes great with grilled Mexican Street corn, refried beans 'n chips, and/or Spanish rice!
  • 2. *Cubanelles are a mild, sweet pepper from Cuba. They are not hot. They start off green, then turn bright red when fully ripened. Can be eaten when large and still green, though. My green one that I used got so big and heavy that it broke the branch and fell onto the deck, so I had to use it. It was wonderful, too! **Mine from my garden may be much larger than store-bought. VERY easy to grow. I grew mine in half barrels on the deck. (Photo taken earlier this summer, it's HUGE now and still producing!)
  • 3. ***Up top in my taco seasoning ingredient list, it cut off part of my description. For beef bouillon, I only use "Superior Touch Better Than Bouillon Beef Base". (I use the chicken, too.) I never ever use the cubes or granules anymore. Just a tip for you. It's a bit more expensive, but there's just no comparison. Hope this helps. (It is in the same aisle as the cubes right next to it. Please do try it. You'll never go back.)

SUNSET PARK STUFFED CUBANELLES



Sunset Park Stuffed Cubanelles image

Provided by Sunny Anderson

Time 1h40m

Yield 4 servings

Number Of Ingredients 13

1 packet sazon seasoning
1/2 cup warm water
3 tablespoons olive oil, divided
1/2 Vidalia or sweet onion, chopped
1/2 yellow bell pepper, chopped
1 jalapeno, seeded and chopped
1/4 cup long-grain rice, rinsed and drained
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce, divided
1 pound ground beef, 80/20 ratio
8 cubanelle peppers, stalk and seeds removed

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, dissolve the sazon in warm water and set aside. Warm 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, bell pepper and jalapeno and saute for 5 minutes. Stir in the rice and garlic. When the garlic begins to brown, add the sazon water, cumin, and season with salt and pepper, to taste. Saute until the aromas blend, about 3 minutes more. Remove from the heat, add 1/2 cup of the tomato sauce and set aside to cool slightly, about 5 minutes. Transfer to a large bowl and add the ground beef. Mix until evenly incorporated.
  • Stuff the cubanelle peppers with the ground beef mixture, using the end of wooden spoon to help ensure stuffing is tightly packed in. Brush the outside of the peppers with remaining olive oil and sprinkle with salt and pepper, to taste. Pour the remaining tomato sauce into an 11 by 9-inch baking dish and arrange the stuffed peppers in the dish. Bake until the peppers are golden brown and the internal temperature registers 140 degrees F on an instant-read thermometer, about 50 to 60 minutes.

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