Stuffed Cubanelle Peppers

Stuffed Cubanelle Peppers

11 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
KEIFFER007
Recipe by  KEIFFER007

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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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Reviews (11)

Rate This Recipe
Hillgirl
18

Hillgirl

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 cayenne pepper too which gave it a nice kick.

SB
10

SB

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 as crunchy as they were, I would have liked them to be softer. I would make this again though, the flavors were very good.

Callie
8

Callie

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, the ingredients aren't too hard to come by either.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 533 cal
  • 27%
  • Fat
  • 29.8 g
  • 46%
  • Carbs
  • 37 g
  • 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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