Italian Stuffed Cubanelle Peppers Recipes

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°.

Steps:

• In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
• Add garlic and cook for about 40 seconds, until fragrant.
• Add crushed tomatoes, beef stock, and fresh basil. Stir together until basil is wilted.
• Place mixture into a large bowl with rice, hot sauce, and mozzarella cheese. Stir well to combine. Season with salt and pepper.
• Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. In olive oil in another big saute pan on medium-high heat, cook peppers until they soften and begin to slightly char. (You could also bake these as well.)
• Serve hot.

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.

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.