Stuffed Cubanelle Peppers are a delightful dish that’s easy to make and full of flavor. Here’s a simple recipe for stuffed Cubanelle peppers:
Ingredients:
- 6-8 Cubanelle peppers
- 1 cup cooked rice (brown or white)
- 1 pound ground turkey or chicken (or beef if you prefer)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro or parsley for garnish (optional)
- Olive oil for cooking
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the Cubanelle peppers and remove the seeds. You can either leave them whole or cut them in half lengthwise, depending on your preference.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until they are translucent.
- Add minced garlic and ground turkey (or chicken/beef) to the skillet. Cook until the meat is browned.
- Stir in cooked rice, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Mix well and cook for a few minutes until everything is heated through.
- Stuff each Cubanelle pepper with the mixture and place them in a baking dish.
- Sprinkle shredded cheese over the stuffed peppers.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Optionally, you can remove the foil during the last 5-10 minutes of baking to allow the cheese to melt and get a golden brown color.
- Garnish with fresh cilantro or parsley before serving.
Serve these stuffed Cubanelle peppers with a side of salsa, guacamole, or a dollop of sour cream. Enjoy your flavorful and satisfying meal!
