Italian Stuffed Cubanelle Peppers recipe
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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
Nutrition Info
- 272.7 caloriescarbohydrate: 16.3 gcholesterol: 80.7 mgfat: 14.9 gfiber: 2.5 gprotein: 19.1 gsaturatedFat: 5 gservingSize: -sodium: 846.7 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Italian Stuffed Cubanelle Peppers
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.
Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish, cover dish with aluminum foil.
Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.