Recipe by Keith Harden
"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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extra-virgin olive oil
lean ground sirloin
1 (14 ounce) can
cracked black pepper
green onions, chopped
cubanelle peppers, halved lengthwise and seeded
packed brown sugar
shredded mozzarella cheese
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.
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.
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.
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.
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.
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!
Tried tonight and thought the taste was great. I did go a little heavy on the spices because I like a spicy dish.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Cubanelle Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 268
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