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Stuffed Cubanelle Peppers

Stuffed Cubanelle Peppers Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 Cubanelle peppers
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • ½ cup cooked rice
  • ⅓ cup grated Parmesan cheese, plus 2 tbsp for topping
  • 1 ½ cups tomato sauce, divided
  • 1 tsp dried oregano
  • ½ tsp salt
  • Black pepper, to taste
  • Small handful fresh parsley, chopped

Method
 

  1. Cut the stems off the peppers and remove the seeds. Boil in salted water for 2 minutes, then drain and dry.
  2. Heat oil in a skillet over medium. Cook onion until translucent, 3 minutes, then add garlic for 30 seconds. Add beef and cook until no pink remains, about 6 minutes. Drain fat.
  3. Off heat, stir in rice, ⅓ cup Parmesan, ½ cup tomato sauce, oregano, salt, and pepper.
  4. Fill each pepper with the mixture and stand them upright in a snug baking dish.
  5. Preheat oven to 375°F (190°C). Pour the remaining 1 cup tomato sauce over and around the peppers. Cover with foil and bake 25 minutes. Uncover, top with 2 tbsp Parmesan, and bake 10 minutes more.
  6. Let rest a minute, then plate and spoon pan sauce over each pepper. Garnish with parsley and serve hot.

Notes

If the peppers wobble, shave a thin slice off the bottom to create a flat base. Leftovers reheat well in a covered skillet with a splash of water.