Italian Stuffed Cubanelle Peppers Recipe

Directions

Ingredients :

1 pound bulk Italian turkey sausage

2 tablespoons olive oil, divided

1 cup finely chopped onion

1 teaspoon minced garlic

1 cup Italian-seasoned bread crumbs

½ cup Monterey Jack cheese

½ cup mozzarella cheese

1 egg

¼ cup cooked rice

¼ cup grated Romano cheese

2 tablespoons chopped fresh parsley, or to taste

salt and ground black pepper to taste

8 Cubanelle peppers, stemmed and seeded

Methods :

Step 1

Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.

Step 2

Preheat oven to 350 degrees F (175 degrees C).

Step 3

Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.

Step 4

Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.

Step 5

Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10×13-inch baking dish; cover dish with aluminum foil.

Step 6

Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.