Stuffed Cubanelle Peppers Recipe
Stuffed Cubanelle Peppers are the epitome of comfort food with an Italian twist—sweet, tender peppers cradling a savory mixture of sausage, rice, herbs, and melted cheese. Each bite delivers a perfect balance of spice, creaminess, and freshness, wrapped in a golden, oven-baked finish. This dish transforms humble ingredients into something extraordinary, making it a cozy yet elegant choice for family dinners or special gatherings.
Ingredient Breakdown
Cubanelle peppers, with their mild sweetness and delicate flesh, are perfect for stuffing. Unlike bell peppers, they have thinner walls, which soften beautifully in the oven without becoming mushy. Their natural sweetness complements the savory filling, creating a well-rounded flavor that’s both satisfying and fresh.
The Italian sausage forms the flavorful foundation of the filling. Whether you opt for a mild version for a classic taste or a spicy one for a bold kick, the sausage infuses every bite with rich, aromatic depth. Its natural fat renders beautifully, adding moisture and flavor to the rest of the ingredients.
Aromatics like onion and garlic work quietly but powerfully in the background, creating a fragrant base that enhances the richness of the sausage. When sautéed together, they add a subtle sweetness and depth that ties the entire filling together.
The tomato base—either marinara or crushed tomatoes—introduces a luscious, tangy element that binds the mixture and adds a slight acidity to balance the richness of the meat. When simmered with stock, it transforms into a velvety sauce that keeps the filling moist and flavorful during baking.
Pre-cooked rice adds body and a tender bite, absorbing all the juices from the sausage and sauce. Mozzarella cheese, meanwhile, brings the perfect level of creaminess, melting through the filling and giving each pepper a soft, cheesy texture. Fresh basil and a hint of cayenne add contrast—one for its vibrant, herbal lift, and the other for its gentle heat, ensuring the dish is flavorful from the first bite to the last.
Step-by-Step Preparation Guide
Preparing the peppers begins with trimming off their tops and removing the seeds. A light rinse inside helps ensure they’re clean, while keeping the pepper’s shape intact for easy stuffing. Lightly oiling the baking dish prevents sticking and encourages even cooking.
Cooking the filling starts by browning the sausage in a skillet. Breaking it up into small crumbles ensures a uniform texture that mixes easily with the rice later. Once the sausage begins to brown, diced onions are added, softening and turning translucent as they soak up the flavorful oils. Garlic follows next, briefly sautéed to release its aroma and add depth.
Building the sauce involves combining marinara or crushed tomatoes with stock in the same pan. As the mixture simmers, it thickens and takes on a deep, robust flavor. Stirring in fresh basil at this stage infuses the sauce with brightness and aroma.
Next comes the step that brings everything together—stirring in the pre-cooked rice, mozzarella cheese, and a pinch of cayenne. The filling becomes thick, rich, and cohesive, ready to be spooned generously into each prepared pepper. Packing the filling firmly, but not tightly, ensures even cooking and prevents the peppers from bursting.
Once the peppers are filled, they’re arranged in a baking dish, nestled on their sides. A splash of broth poured around them helps create steam, softening the peppers while keeping the filling moist. Covered tightly with foil, the peppers bake until tender—about 40 to 45 minutes—emerging from the oven bubbling, aromatic, and golden at the edges. Allowing them to rest for a few minutes helps the flavors settle before serving.
Recipe Tips
Ensuring the peppers stay tender without becoming mushy:
Choose medium-sized cubanelles and avoid overbaking; a slight firmness adds texture.
Adjusting spice levels by using mild sausage or extra cayenne:
Tailor the heat to your taste—mild for comfort or spicy for depth.
Substituting the sausage with ground chicken or turkey for a lighter version:
These lean options absorb flavors beautifully while keeping the dish wholesome.
Preparing the filling ahead of time for easier assembly on busy days:
The mixture can be made a day in advance and refrigerated until ready to bake.
What to Serve With This Recipe
Stuffed Cubanelle Peppers pair wonderfully with both rich and refreshing sides. Creamy mashed potatoes or garlic butter noodles soak up the flavorful juices, creating a hearty, comforting meal. For balance, a crisp Caesar salad or roasted vegetables provides freshness and texture. Garlic bread or toasted baguette slices make a perfect companion, ideal for mopping up any leftover sauce. To complete the experience, serve with a glass of red wine like Chianti or a sparkling citrus water for a refreshing contrast.
Creative Variations
This recipe offers endless room for creativity. For extra cheesiness, mix ricotta or parmesan into the filling for a creamy twist. A vegetarian version can be made by swapping sausage for lentils, beans, or quinoa while keeping the same flavorful base. For a Mediterranean flair, add sun-dried tomatoes, olives, and crumbled feta. And for those who crave boldness, stir in crushed red pepper flakes or use spicy marinara to create a fiery version that adds an extra kick.
Frequently Asked Questions
Can I use bell peppers instead of cubanelle peppers?
Yes, but expect a slightly different flavor—bell peppers are thicker and sweeter.
How do I keep the filling from drying out in the oven?
Add enough stock to the baking dish and cover tightly with foil to trap moisture.
Can this recipe be made ahead and reheated later?
Absolutely. It reheats well in the oven or microwave—just add a splash of broth to keep it moist.
What’s the best way to freeze stuffed peppers for future meals?
Cool completely, wrap individually, and freeze. Reheat in the oven for best texture.
Can I use uncooked rice instead of pre-cooked rice?
No, it would absorb too much liquid and alter the consistency—pre-cooked rice ensures the perfect texture.
Stuffed Cubanelle Peppers combine rustic charm with refined Italian flavors, making them a crowd-pleasing favorite for any occasion. The soft, sweet peppers envelop a rich, savory filling that’s hearty yet comforting, complemented by fresh basil and melted cheese. Whether served as a main dish or part of a larger spread, this recipe brings warmth, flavor, and a touch of homemade comfort to the table every time.
Ingredients
4 cubanelle peppers, tops removed and seeds discarded
1 pound ground Italian pork sausage (mild or spicy, as preferred)
1 small yellow onion, finely diced
4 garlic cloves, minced or grated
1¼ cups marinara sauce or crushed tomatoes
1 cup pre-cooked rice
1 cup vegetable or chicken stock, divided
¼ cup grated mozzarella cheese
¼ cup chopped fresh basil
¼ teaspoon cayenne pepper
Salt, to taste
Cooking spray or olive oil, for the baking dish
Instructions
Preheat the oven to 400°F (200°C). Lightly coat a baking dish with cooking spray or a drizzle of olive oil and set it aside.
In a large skillet over medium-high heat, add the Italian sausage. Use a wooden spoon or potato masher to break it into small crumbles as it browns. Allow the sausage to cook until it begins to render its fat and develop color.
Add the diced onion to the pan and sauté for 4–6 minutes, stirring occasionally, until the onion becomes translucent and the sausage is fully cooked through. Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the marinara sauce (or crushed tomatoes) and ¾ cup of the stock. Stir to combine, then bring the mixture to a gentle simmer. Let it bubble for about 5 minutes, allowing the liquid to reduce slightly and the flavors to meld. Stir in the fresh basil.
Add the pre-cooked rice to the skillet and mix until everything is well incorporated. Stir in the mozzarella cheese and cayenne pepper, blending until evenly distributed. Taste the filling and season with salt if needed.
Using a small spoon or cookie scoop, generously fill each prepared cubanelle pepper with the sausage mixture, pressing lightly to pack the filling inside. Arrange the stuffed peppers on their sides in the prepared baking dish. Pour the remaining ¼ cup of stock into the bottom of the dish to help steam and soften the peppers during baking.
Cover the dish tightly with aluminum foil and bake for 40–45 minutes, or until the peppers are tender and the filling is heated through. Remove from the oven and let rest for a few minutes before serving.
Serve warm, spooning a bit of the pan juices over the top for added moisture and flavor. Each bite offers a perfect balance of smoky sausage, tender rice, and sweet pepper—comforting and flavorful from start to finish.
Stuffed Cubanelle Peppers Recipe
Ingredients
- 4 cubanelle peppers tops removed and seeds discarded
- 1 pound ground Italian pork sausage mild or spicy, as preferred
- 1 small yellow onion finely diced
- 4 garlic cloves minced or grated
- 1¼ cups marinara sauce or crushed tomatoes
- 1 cup pre-cooked rice
- 1 cup vegetable or chicken stock divided
- ¼ cup grated mozzarella cheese
- ¼ cup chopped fresh basil
- ¼ teaspoon cayenne pepper
- Salt to taste
- Cooking spray or olive oil for the baking dish
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat a baking dish with cooking spray or a drizzle of olive oil and set it aside.
- In a large skillet over medium-high heat, add the Italian sausage. Use a wooden spoon or potato masher to break it into small crumbles as it browns. Allow the sausage to cook until it begins to render its fat and develop color.
- Add the diced onion to the pan and sauté for 4–6 minutes, stirring occasionally, until the onion becomes translucent and the sausage is fully cooked through. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the marinara sauce (or crushed tomatoes) and ¾ cup of the stock. Stir to combine, then bring the mixture to a gentle simmer. Let it bubble for about 5 minutes, allowing the liquid to reduce slightly and the flavors to meld. Stir in the fresh basil.
- Add the pre-cooked rice to the skillet and mix until everything is well incorporated. Stir in the mozzarella cheese and cayenne pepper, blending until evenly distributed. Taste the filling and season with salt if needed.
- Using a small spoon or cookie scoop, generously fill each prepared cubanelle pepper with the sausage mixture, pressing lightly to pack the filling inside. Arrange the stuffed peppers on their sides in the prepared baking dish. Pour the remaining ¼ cup of stock into the bottom of the dish to help steam and soften the peppers during baking.
- Cover the dish tightly with aluminum foil and bake for 40–45 minutes, or until the peppers are tender and the filling is heated through. Remove from the oven and let rest for a few minutes before serving.
- Serve warm, spooning a bit of the pan juices over the top for added moisture and flavor. Each bite offers a perfect balance of smoky sausage, tender rice, and sweet pepper—comforting and flavorful from start to finish.