Stuffed Cubanelle Peppers

Stuffed Cubanelle Peppers

Keith Harden 0

"A succulent sweet pepper, stuffed, and topped, this is the best stuffed pepper you will ever have. You will remember this dish. I like using roasted garlic flavored tomato sauce."


2 h servings 533 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 2180 mg
  • 87%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13 inch baking dish. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers.
  5. Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.
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  1. 17 Ratings


I made these last night though deviated slightly from the recipe and thought these were excellent! The hint of brown sugar in the sauce really gave an interesting flavor. I added a little caye...

These were pretty good. I think next time I would double the sauce recipe, because I thought they were a little dry once baked in the oven. I also didnt think the peppers were supposed to be a...

Peppers were too small to stuff so I just threw it all together in a glass dish. My husband said it tasted a lot like a sloppy joe. It is a good dinner to make ahead of time and toss in the oven...

I followed this to a tee minus the brown sugar (I was out) and added maple syrup in its place. It was so delicious. I doubled it and found that the 2 cans of sauce in the meat was too much so i...

Made this mostly following the recipe. I was out of brown sugar so used white sugar and some maple syrup. My peppers were small so I laid them out on the bottom and just put the filling on top...

Excellent pepper to stuff! The sweetness of the pepper combined with the stuffing and tomatoe sauce mixed with brown sugar was perfect. I added the basil, oregano, and parsely to the ground be...

Tried tonight and thought the taste was great. I did go a little heavy on the spices because I like a spicy dish.

OK this was delicious but only b/c I tweeked it some. Cut the salts & black pepper in half but still a little salty. Only had 3/4 lb. of meat which was plenty. Also added 1 extra can of tomato...

This was just okay, I was expecting it to taste a lot different than a stuffed pepper recipe I normally make and it didn't.