STUFFED CUBANELLE PEPPERS
A succulent sweet pepper, stuffed, and topped, this is the best stuffed pepper you will ever have. You will remember this dish. I like using roasted garlic flavored tomato sauce.
Provided by Keith Harden
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 2h5m
Yield 4
Number Of Ingredients 16
Steps:
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
- Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
- Mix rice into ground sirloin mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
- Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
- Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 42.3 g, Cholesterol 82 mg, Fat 30 g, Fiber 6.7 g, Protein 31.6 g, SaturatedFat 9.8 g, Sodium 2699.7 mg, Sugar 16.5 g
SUNSET PARK STUFFED CUBANELLES
Provided by Sunny Anderson
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
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.
CHICKEN-STUFFED CUBANELLE PEPPERS
Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. -Ron Burlingame, Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 7
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°.
Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 661mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
MEXICAN STUFFED CUBANELLES GRANDE!
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
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.)
STUFFED CUBANELLE PEPPERS
This recipe is a favorite of my daughter Natasha, I make it with ground turkey...but you can also make with ground chicken, pork or beef.
Provided by Monika Rosales
Categories Turkey
Time 50m
Number Of Ingredients 11
Steps:
- 1. cut peppers in half, the long way, take out seeds.
- 2. in a bowl mix together the ground turkey or chicken with the onions,garlic & salt
- 3. stuff the peppers, in a large wide pot, put the tomato sauce and half the can of chopped tomatoes & the white wine, place the peppers on top of the sauce and simmer for about an hour...basting the peppers every 15 mins with the sauce... add in chopped cilantro & parsley..
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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