Stuffed Cubanelle Peppers

Here’s a delicious and versatile recipe for Stuffed Cubanelle Peppers — a lighter, slightly sweet alternative to traditional bell pepper stuffing, perfect for a weeknight dinner or a weekend meal prep.

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🌶️ Stuffed Cubanelle Peppers

Ingredients (Serves 4):

• 4–6 Cubanelle peppers, halved lengthwise and seeded

• 1 tbsp olive oil

• ½ onion, finely chopped

• 2 cloves garlic, minced

• ½ lb ground beef, turkey, or sausage

• 1 cup cooked rice (or quinoa, couscous, or riced cauliflower)

• 1 cup marinara or tomato sauce, divided

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Salt and pepper, to taste

• Optional: chopped parsley or basil for garnish

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🔥 Instructions:

1. Preheat oven to 375°F (190°C).

2. Prep the peppers:

   • Cut Cubanelle peppers in half lengthwise, remove seeds and membranes.

   • Arrange them in a baking dish, cut side up.

3. Cook the filling:

   • In a skillet over medium heat, heat olive oil.

   • Sauté onion until soft, about 3–4 minutes. Add garlic and cook for 30 seconds.

   • Add ground meat and cook until browned. Season with salt, pepper, and Italian seasoning.

   • Stir in cooked rice and half of the marinara sauce. Simmer for 2–3 minutes.

4. Stuff the peppers:

   • Spoon the filling into each pepper half.

   • Top with remaining marinara sauce and sprinkle with mozzarella and Parmesan.

5. Bake:

   • Cover the dish with foil and bake for 25 minutes.

   • Remove foil and bake uncovered for another 10–15 minutes, until cheese is melted and peppers are tender.

6. Serve:

   • Garnish with parsley or basil if desired.

   • Serve with a green salad or crusty bread.

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🧑‍🍳 Variations:

• Low-carb/keto: Replace rice with riced cauliflower.

• Vegetarian: Use lentils, beans, or mushrooms instead of meat.

• Spicy: Add crushed red pepper or hot Italian sausage.