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Stuffed Cubanelle Peppers

Stuffed Cubanelle Peppers

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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Ingredients

2 h 5 m servings 557 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 2700 mg
  • 108%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Mix rice into ground sirloin mixture.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
  6. 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.
  7. Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.

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Reviews

Read all reviews 17
  1. 21 Ratings

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Most helpful positive review

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 caye...

Most helpful critical review

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...

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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 caye...

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 a...

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...

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 i...

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...

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 be...

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...

This was just okay, I was expecting it to taste a lot different than a stuffed pepper recipe I normally make and it didn't.

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