Cubanelle peppers are one of those hidden gems in the produce aisle—milder than bell peppers, slightly sweet, and tender when baked. Their thin walls make them perfect vessels for stuffing, and when you tuck in a savory filling of rice, meat, cheese, and herbs, the result is downright irresistible. This recipe is hearty, comforting, and one you’ll want to keep on repeat.
Ingredients
For the peppers:
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6 cubanelle peppers, medium to large size
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3 tbsp olive oil, divided
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Salt and pepper, to taste
For the filling:
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1 lb ground beef, pork, turkey, or sausage (your choice)
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1 small onion, finely diced
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3 cloves garlic, minced
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1 cup cooked white rice (can use leftover rice)
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1 cup shredded mozzarella or provolone cheese
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½ cup grated Parmesan cheese
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1 large egg, lightly beaten
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2 tbsp tomato paste
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp crushed red pepper flakes (optional, for a kick)
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Salt and freshly ground black pepper, to taste
For the sauce:
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1 (15 oz) can crushed tomatoes
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1 tsp sugar (to balance acidity)
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½ tsp salt
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½ tsp black pepper
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1 tsp dried Italian herbs (or a mix of oregano, basil, and thyme)
Instructions
1. Prep the peppers
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Wash and dry cubanelle peppers.
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Cut a slit lengthwise in each pepper, leaving the stem intact if possible.
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Carefully remove seeds and membranes with a spoon, being careful not to tear the flesh.
2. Cook the filling
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Heat 2 tbsp olive oil in a large skillet over medium heat.
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Add onion and garlic, cooking until softened and fragrant (about 3 minutes).
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Add the ground meat and cook until browned, breaking it into small pieces as it cooks.
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Stir in tomato paste, oregano, basil, red pepper flakes, salt, and black pepper.
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Remove skillet from heat, then stir in cooked rice, mozzarella, Parmesan, and the beaten egg. Mix until well combined.
3. Stuff the peppers
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Gently spoon filling into each pepper. Pack them well, but avoid overstuffing so the peppers don’t split while baking.
4. Prepare the sauce
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In a bowl, stir together crushed tomatoes, sugar, salt, pepper, and Italian herbs.
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Spread half of the sauce on the bottom of a large ovenproof dish.
5. Bake
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Preheat oven to 375°F (190°C).
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Arrange stuffed peppers in the dish over the sauce. Drizzle the remaining olive oil on top.
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Spoon the rest of the tomato sauce over and around the peppers.
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Cover the dish with foil and bake for 30 minutes.
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Remove foil and bake another 10–15 minutes, until peppers are tender and the cheese filling is bubbly and golden.
6. Rest and serve
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Let peppers rest for about 5 minutes before serving so the filling can set.
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Serve warm with crusty bread, garlic bread, or a simple side salad.
🌟 Tips & Variations
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Swap in Italian sausage for extra flavor.
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Add fresh herbs like parsley or basil for brightness.
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For a lighter version, use ground turkey and brown rice.
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Leftovers keep beautifully—reheat in the oven for best results.
