stuffed cubanelle peppers

Cubanelles stuffed with a garlicky mixture of Arborio rice, sausage, mozzarella, parsley, and Pecorino Romano cheese, topped with marinara and more mozzarella, and baked until bubbly.

Stuffed Cubanelle peppers

cubanelle peppers (tops

marinara (use this recipe or store-bought sauce, divided)

water

Italian sausage

olive oil

onion

garlic (minced)

red pepper flakes (optional)

mozzarella cheese (shredded, divided)

Arborio rice (cooked, can sub plain white rice)

Pecorino Romano (grated)

parsley (minced)

salt and pepper (to taste)

Preheat oven to 350f and set the rack to the middle level.  In a large pan saute the sausage over medium heat until browned (about 7-10 minutes), then remove and set aside.

Turn the heat down to medium-low.  Add in the olive oil and onions and sautee for 3-5 minutes until softened, then add in the garlic and continue to cook for 2-3 minutes longer.  If desired, add the optional hot red pepper flakes at this time and cook for 30 seconds.

Remove the pan from the heat and stir in the sausage, rice, parsley, Pecorino Romano, half the mozzarella cheese, and a 1/2 cup of marinara sauce.  Mix together well and set stuffing aside.

Pour the marinara sauce a 1/2-inch high into a large baking dish and add the water.  Mix together.

Season the interior of each pepper with salt and pepper. Stuff the peppers and place them lying flat in the baking dish.  Add a thin layer of sauce to the top of the peppers and sprinkle the remaining mozzarella cheese on top.

Puncture a hole with a knife or toothpick into the bottom of each pepper.  This will prevent the peppers from bursting.  Cover the baking dish with parchment paper then aluminum foil tightly and bake the peppers for 60 minutes.

Remove the foil and check the peppers.  If they are sufficiently tender you can remove them from the oven or continue cooking for 10-15 minutes longer if necessary.  If you like you can broil the top for 30-60 seconds before serving, but watch carefully.  Enjoy!

https://www.youtube.com/watch?v=B61e7kdR7hc

Today we're making stuffed cubanelle (Italian frying) peppers with the most delicious sausage, cheese, and rice stuffing.  These are great to make ahead of time and taste even better left over.  I hope you enjoy these Italian stuffed peppers.

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Stuffed Italian Frying Peppers

These stuffed Cubanelle peppers are filled to the brim with sausage, farro, and lots of Italian flavors for an incredibly satisfying dinner. This recipe has several shortcuts built in for convenience.

Stuffed Cubanelle Peppers

½ cups cooked farro ((roughly ¾ cups dry))

sausage

garlic

Cubanelle peppers

sharp Provolone (or mozzarella)

Parmesan (or Pecorino)

marinara sauce (divided)

parsley

Tablespoons finely-chopped fresh basil leaves (more for serving)

oregano

thyme leaves

kosher salt

black pepper

Bring a large pot of water to a boil. Rinse farro in a large sieve under cool water, then add to the boiling water. Boil uncovered for 30-35 minutes, or until the farro is tender. Drain once done. Use this cooking time to continue on with the rest of the recipe prep.

Add ground Italian sausage to a large skillet set over medium heat. Cook for 8-10 minutes, breaking the sausage up into crumbles along the way, or until fully cooked and no pink remains.

Transfer cooked sausage to a paper towel-lined plate and wipe out the skillet very well to use again. Add the olive oil and set the skillet over medium heat. Add the garlic and cook for 5-6 minutes, then add the garlic. Cook for 1 minute more. Remove the pan from the heat.

Rinse each pepper and pat dry. Slice the very top off of each pepper and remove the seeds and pit. At this time preheat the oven to 350°F.

Add egg to a large mixing bowl and whisk very well until smooth. Measure out and add the cooked farro, cooked sausage, sautéed onion and garlic, Provolone, Parmesan, ½ cup of the marinara sauce, parsley, basil, dried oregano, dried thyme, and a pinch each of the kosher salt and pepper. Stir well to combine and evenly distribute everything.

Spread 1 cup of the marinara sauce on the bottom of a large rectangular baking dish (minimum dimensions 13- by 9-inches). Stuff the filling into each of the six Cubanelle peppers, using the back of a spoon to really pack it in all the way through. Lay the stuffed peppers next to one another in the dish. Pour the remaining marinara sauce over top of the peppers.

Cover the baking dish with aluminum foil and bake on the middle rack for 30 minutes, then remove the foil and bake for another 25-30 minutes, or until the peppers have softened to your liking. Let cool for a few minutes before serving.

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Stuffed Cubanelle peppers

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