Stuffed Cubanelle Peppers Recipe - Allrecipes.com
Stuffed Cubanelle Peppers Recipe
  • READY IN 2 hr

Stuffed Cubanelle Peppers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Bring the rice and water 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.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13 inch baking dish. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers.
  5. Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2008

I made these last night though deviated slightly from the recipe and thought these were excellent! The hint of brown sugar in the sauce really gave an interesting flavor. I added a little cayenne pepper too which gave it a nice kick.

 
Most Helpful Critical Review
Apr 14, 2009

Peppers were too small to stuff so I just threw it all together in a glass dish. My husband said it tasted a lot like a sloppy joe. It is a good dinner to make ahead of time and toss in the oven, the ingredients aren't too hard to come by either.

 
May 27, 2010

These were pretty good. I think next time I would double the sauce recipe, because I thought they were a little dry once baked in the oven. I also didnt think the peppers were supposed to be as crunchy as they were, I would have liked them to be softer. I would make this again though, the flavors were very good.

 
May 03, 2011

I followed this to a tee minus the brown sugar (I was out) and added maple syrup in its place. It was so delicious. I doubled it and found that the 2 cans of sauce in the meat was too much so if you double it only use 1 1/2 cans of sauce in the meat and use the rest of the can with the sauce for the top. I also covered mine while in the oven for the first 45 minutes and that softened the peppers up nicely and then uncovered the other 15 miytes to get the top before I added teh cheese. We will definitley make again.

 
Sep 07, 2010

Made this mostly following the recipe. I was out of brown sugar so used white sugar and some maple syrup. My peppers were small so I laid them out on the bottom and just put the filling on top. Mine weren't crunchy, but I boiled them for 5 minutes.

 
Jul 23, 2010

Excellent pepper to stuff! The sweetness of the pepper combined with the stuffing and tomatoe sauce mixed with brown sugar was perfect. I added the basil, oregano, and parsely to the ground beef while browning it so that the beef took on the flavor then I substituted the tomatoe sauce that gets put on the peppers after stuffing with 1 can of tomatoe paste mixed with half of a can of tomatoe soup then added the brown sugar and spooned it over the stuffed peppers. The entire family loved this recipe and will definately be making it again!

 
Nov 12, 2009

Tried tonight and thought the taste was great. I did go a little heavy on the spices because I like a spicy dish.

 
Oct 09, 2011

OK this was delicious but only b/c I tweeked it some. Cut the salts & black pepper in half but still a little salty. Only had 3/4 lb. of meat which was plenty. Also added 1 extra can of tomato sauce and small tomato paste. Also cooked rice in beef stock for added flavor but 20 min. is a bit long, rice was too soft but all in all came out awesome in the end!

 

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Nutrition

  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 2180 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

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