THE RECIPE JOURNAL · Main Course
Hearty Stuffed Cubanelle Peppers Recipe
These vibrant peppers are filled with a savory blend of seasoned meat and vegetables, making for a comforting and satisfying meal. Perfect for dinner any night of the week, they’re easy to prepare and full of flavor.
FROM THE KITCHEN • Hearty Stuffed Cubanelle Peppers Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing some water to a boil in a saucepan, then add the rice. Turn the heat down to medium-low, cover, and let it simmer gently until the rice is tender, about 20 to 25 minutes. While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the ground sirloin and cook it, stirring occasionally, until it’s nicely browned and no longer pink, around 5 minutes. Drain off any extra fat, then stir in one can of tomato sauce, chopped green onions, garlic salt, kosher salt, and pepper. Let everything cook together for 5 to 10 minutes so the flavors meld. Once the rice is done, mix it into the meat mixture.
02
Step 2
Preheat your oven to 350°F (175°C). Take the Cubanelle pepper halves and fill them generously with the meat and rice mixture, shaping the tops so they’re rounded. Arrange the stuffed peppers in a 9x13-inch baking dish. In a small bowl, combine the remaining can of tomato sauce with brown sugar, parsley, basil, and oregano. Pour this sauce over the peppers.
03
Step 3
Pop the dish into the oven and bake for about an hour, until the peppers are heated through and starting to brown on top. Just before serving, sprinkle mozzarella cheese over the peppers so it melts into a delicious, gooey topping.
Why you’ll love it
These peppers are packed with flavor and have a wonderful balance of sweetness and savory filling. They make a satisfying meal that feels comforting and fresh at the same time. Plus, they are colorful and impressive to serve for family or guests.
How to serve
Serve with a side of fluffy rice, a crisp green salad, or warm crusty bread. A dollop of sour cream or a sprinkle of fresh herbs on top adds a nice touch. These peppers also pair well with a light tomato sauce or salsa.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender. To freeze, place them in a freezer-safe container and use within 2 months for best quality.
