Cubanelle peppers, also known as Italian frying peppers, are mild and slightly sweet. These long, thin-walled peppers typically measure around 1,000 SHU on the Scoville Scale.
Stuffed Cubanelle peppers are super versatile, working as appetizers, side dishes, or even the main course. The best part is that they’re easy to adapt to different diets, including vegetarian, vegan, and gluten-free options.
Ready to make some stuffed Cubanelle peppers? Here’s a complete guide, including prep tips, cooking methods, variations, and serving ideas. Let’s get cooking!
Understanding Cubanelle Peppers
Cubanelle peppers are mild, sweet, and super versatile in the kitchen. Here’s what you need to know about them:
Flavor profile
Cubanelles are only mildly hot, registering around 1,000 SHU on the Scoville scale. That’s a bit warmer than a pepperoncini (900 SHU) but far less fiery than a jalapeño (2,500-8,000 SHU) or a cayenne pepper (30,000-50,000 SHU). Compared to a bell pepper, which has 0 SHU, cubanelles have a touch of heat.
These peppers have thin walls, making them perfect for frying or stuffing.
Selection and storage
Select peppers that are firm, shiny, and free from blemishes. You can store them in the fridge for up to a week.
Preparation
Wash and dry the peppers thoroughly. Then, cut them lengthwise or across the top to remove the seeds and membranes (that’s where much of the bitterness lives).
Classic stuffed cubanelle pepper recipe: Italian sausage and rice
This is a flexible recipe. Feel free to use leftover rice or marinara sauce, or to play with the herbs and spices until you get a flavor profile you love.
Ingredients
- 7-9 cubanelle peppers
- 1 pound Italian sausage
- 1-2 cups cooked rice
- 1 jar or can marinara sauce or crushed tomatoes
- 2 cups breadcrumbs
- ½ cup grated Romano cheese
- 1 egg, beaten
- 3 tablespoons olive oil
- 2 tablespoons dried or fresh basil
- 2 tablespoons dried or fresh parsley
- ¼ cup water
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the peppers: Cut the peppers lengthwise or across the top. Remove the seeds and membranes.
- Make the filling: In a bowl, combine the Italian sausage, cooked rice, marinara sauce, breadcrumbs, Romano cheese, egg, basil, and parsley. (This recipe is adapted from [reference].)
- Stuff the peppers: Fill each pepper with the sausage and rice mixture.
- Arrange in a baking dish: Place the stuffed peppers in a baking dish, drizzle with olive oil, and add water to the bottom of the pan.
- Bake: Bake for 60-90 minutes, or until the peppers are tender and the filling is cooked through.
Variations and substitutions for stuffed cubanelle peppers
Stuffed peppers are easy to customize to suit your tastes, dietary needs, and what you happen to have in your refrigerator. Here are a few options:
Vegetarian and vegan options
To make this recipe vegetarian or vegan:
- Substitute the Italian sausage with plant-based alternatives like tofu or lentils.
- Use vegetable broth instead of chicken or beef broth.
- Omit the cheese entirely, or use vegan cheese alternatives.
Cheese variations
If you’re a cheese lover, you have options!
- Oaxaca cheese is a popular choice for stuffing.
- Queso fresco, panela, cotija, or even cream cheese are all delicious in stuffed peppers.
- Add mozzarella cheese before baking for a melted, cheesy topping.
Grain variations
Not a fan of rice? Try quinoa or farro instead.
Protein variations
Ground beef, chicken, or turkey can all be used in place of Italian sausage.
Pepper variations
Anaheim peppers or sweet bell peppers can stand in for cubanelles.
Flavor enhancements
Want to kick up the flavor a notch?
- Add sofrito to the filling for a deeper, more complex flavor.
- Use chicken broth instead of water in the filling for an extra boost of flavor.
Cooking methods: oven, air fryer, and barbecue
There are several ways to cook your stuffed cubanelle peppers. Here are three of the most popular methods.
Oven baking
The traditional method is to bake the peppers in the oven at 375°F (190°C) for 60 to 90 minutes. This method gives you a tender pepper that’s cooked evenly.
Air fryer
For a quick and convenient method, cook your peppers in the air fryer at 400°F (200°C) for 10 to 15 minutes. Be sure to turn the peppers halfway through the cooking time. If you’re using cheese, prop the peppers up to keep the cheese from running out.
Barbecue
Grilling your cubanelle peppers over medium heat for 20 to 30 minutes gives them a smoky, charred flavor. Be sure to turn them regularly, and watch carefully to keep them from burning.
Serving, storing, and reheating stuffed cubanelle peppers
Once you’ve made your stuffed cubanelles, here’s how to serve ’em up, store any leftovers, and reheat them:
Serving suggestions
- Serve as a main dish with a green salad or some crusty bread for sopping up the yummy sauce.
- Offer them as an appetizer or side dish at your next get-together.
- Top with slices of avocado or a dollop of sour cream.
Storing leftovers
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
Reheating instructions
- Oven: Reheat at 325°F (160°C) for about 30 minutes, covered, until they’re warmed through.
- Microwave: Reheat in short bursts until they’re heated through.
- Freezing: Stuffed peppers can be frozen for up to 6 months. Make sure to thaw them out completely before you reheat them.
To Conclude
Stuffed Cubanelle peppers are one of those versatile dishes that you can tweak to fit your tastes and what you have on hand. Don’t be afraid to play around with the fillings, cooking methods, and serving suggestions.
Why not try a vegetarian filling or experiment with different cheeses? You could also grill the peppers instead of baking them.
No matter how you make them, stuffed Cubanelle peppers are a delicious and satisfying meal that’s perfect for any occasion. Enjoy!