cubanelle pepper recipe
The Best cubanelle pepper recipe
I’ve found that these peppers shine in everyday meals just as much as they do at special gatherings. They’re great for summer BBQs, where they hold up well to charring over the grill, or for quick weeknight dinners when you want something fresh and light. Plus, they’re full of vitamins—lots of vitamin C and fiber, which makes them a surprisingly healthy addition to meals. My family doesn’t even notice how nutritious they are; they just keep coming back for more. Whether you’re serving them sliced on a charcuterie board or blended into a smooth sauce, they’re a little something that makes a big difference in how dishes feel.
Cubanelle Pepper Stuffed Peppers
A flavorful dish featuring tender stuffed bell peppers with a savory tomato-herb filling, perfect for a quick weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 large cubanelle peppers, tops cut off and seeds removed
- 1 cup cooked ground beef or turkey
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and black pepper to taste
👨🍳Directions
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1
Preheat oven to 375°F. Rinse cubanelle peppers under cold water and pat dry. -
2
In a bowl, combine cooked ground meat, onion, garlic, tomato sauce, oregano, paprika, salt, and pepper. Mix well. -
3
Stuff each pepper with the meat mixture, pressing gently to fill them evenly. -
4
Place stuffed peppers on a baking sheet lined with parchment paper. Bake for 25–30 minutes until peppers are tender and filling is bubbly.
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cubanelle Pepper Stuffed Peppers Works
❓ Frequently Asked Questions About Cubanelle Pepper Stuffed Peppers
1. What is a cubanelle pepper, and how does it differ from other bell peppers?
Cubanelle peppers are slender, elongated bell peppers with a mild, slightly sweet flavor. Unlike round bell peppers, they have a longer, narrower shape and a slightly firmer texture. They’re often used in Italian and Mediterranean dishes, though they’re also popular in Cuban cuisine. Their skin is typically green when unripe and turns yellow or orange when fully mature.
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2. Can I substitute another type of pepper for cubanelle peppers in this recipe?
Yes, you can substitute a similar-shaped, mild bell pepper like a banana pepper or a slightly elongated yellow bell pepper. However, the texture and flavor may vary slightly—banana peppers tend to be more tender and slightly sweeter, while yellow bell peppers hold their shape better. For the best results, choose a pepper that’s close in size and firmness to a cubanelle.
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3. How do I ensure the cubanelle peppers stay crisp when slicing them?
To keep cubanelle peppers crisp when slicing, rinse them under cold water just before cutting to remove any dirt or wax coating. Pat them dry with a paper towel, then slice them as quickly as possible. If storing sliced peppers, place them in an airtight container with a damp paper towel to retain moisture. They’ll stay fresh for about 3–4 days in the fridge.
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4. What’s the best way to store cubanelle peppers after buying them?
Store cubanelle peppers in the crispness compartment of your refrigerator, where they’ll last for 1–2 weeks. If they’re not fully ripe, leave them at room temperature for a day or two to encourage ripening. Avoid washing them until you’re ready to use them, as excess moisture can speed up spoilage. For longer storage, you can freeze whole, unpeeled peppers (peeled and sliced after thawing).
