Stuffed Cubanelle peppers, also known as Italian frying peppers, are a delightful dish that combines the sweet and mild flavor of these peppers with a savory filling. Here’s a classic recipe to guide you through the process:
Ingredients:
- 6 Cubanelle peppers (medium to large)
- 1 lb (450g) ground meat (beef, pork, chicken, or a mix)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups marinara sauce
- Olive oil for sautéing
Instructions:
- Prepare the Peppers:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the peppers and remove the seeds and membranes inside. If the peppers don’t stand up straight, you can slice a thin layer off the bottom to create a flat base.
- Cook the Filling:
- In a large skillet, heat a couple of tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the ground meat to the skillet and cook until browned, breaking it up as it cooks.
- Once the meat is fully cooked, stir in the cooked rice, Parmesan cheese, parsley, oregano, basil, salt, and pepper. Mix well and let it cook for a couple more minutes until everything is well combined.
- Stuff the Peppers:
- Carefully spoon the meat and rice mixture into each of the hollowed-out peppers, packing them tightly.
- Place the stuffed peppers upright in a baking dish.
- Pour the marinara sauce over the peppers, ensuring they’re well-coated. You can also add some extra sauce to the bottom of the dish.
- Sprinkle the shredded mozzarella cheese on top of each stuffed pepper.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for about 30-35 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden.
- Serve:
- Allow the peppers to cool slightly before serving.
- Serve them hot, spooning some of the extra marinara sauce from the dish over the top.
Variations:
- Vegetarian Option: Replace the meat with a mix of sautéed mushrooms, spinach, and ricotta cheese.
- Spicy Kick: Add a pinch of crushed red pepper flakes to the filling for some heat.
- Grain Alternatives: Swap out the rice for quinoa or farro for a different texture.
These stuffed Cubanelle peppers are perfect as a main course or as a side dish, and they pair wonderfully with a simple green salad or some crusty bread. Enjoy!
