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
CHEESE STUFFED CUBANELLE PEPPERS
Many of us are familiar with peppers roasted on the grill. This recipe takes it a step further by stuffing the peppers with cheese to make a delicious appetizer or side dish. This recipe comes from The Vegetarian Grill by Andrea Chesman. I highly recommend this cookbook for vegetarians and non vegetarians alike. I haven't tried a bad recipe yet. NOTE: Cooking includes standing times.
Provided by Dreamer in Ontario
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 257, Fat 18.5, SaturatedFat 11.6, Cholesterol 53.5, Sodium 327.1, Carbohydrate 8, Fiber 2.8, Sugar 4.2, Protein 16.1
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