Main dish - How to cook cubanelle peppers recipes
Author: Jerome Zamora
Cubanelle peppers can readily be found and are quite inexpensive when in season. It's delicious with side of pasta and fresh Italian garlic bread.
Italian Stuffed Cubanelle Peppers Recipe
Here's a tried and true Italian family recipe for cubanelle stuffed peppers! It is easy and quick to make, simply stuff and bake in the oven. Lots of flavor!
Provided by: Simple Italian Cooking Blog
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 9
Provided by: Simple Italian Cooking Blog
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 9
Ingredients:
- 2 cups breadcrumbs
- 1/2 cup grated Romano cheese
- 1 beaten egg
- 1 lb ground beef (try not to go too lean)
- 7-9 cubanelle or Italian peppers
- 3 tbsp olive oil
- pepper as needed (optional. salt is already in the cheese. )
- 2 tbsp dried or fresh basil
- 2 tbsp dried or fresh parsley
How to cook:
- Preheat oven to 375 F.
- Meanwhile, wash your peppers and cut the tops off
- In a medium bowl, mix the breadcrumbs, eggs,cheese, herbs, olive oil, salt and pepper and mix well with the beef.
- Carefully stuff each pepper with the seasoned beef mixture
- Place in an oven proof dish/pan (note – some mixture may come out)
- Add a little water (about 1/4 cup maybe) to help steam them, cover and bake for 60 -90 minutes until the peppers are extremely soft and beef is cooked.
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How to Roast a Cubanelle Pepper: Cooking with Kimberly
Web chef, Kimberly Turner, from http://CookingWithKimberly.com shares with you How to Roast a
Cubanelle Pepper
!* Recipe & Blog Post: …
Cooking Tips : How to Slice Cubanelle Peppers
How to Slice
Cubanelle Peppers
: Basic and advanced
cooking
techniques from ExpertVillage.com
Roasted cubanelle and jalapeno peppers
Provided by: anka
Yields: 0 servings
Number of ingredients: 4
Yields: 0 servings
Number of ingredients: 4
Ingredients:
- 10 cubanelle peppers
- 20 jalapeno peppers
- olive oil
- sea salt
How to cook:
- Roast the peppers, put them on a baking sheet, on 350 degrees for about 20-30 minutes. Turned over the peppers several times
- When baked they should be transferred to a bowl and cover, let cool. This help remove skin.
- Clean seeds and the veins.
- Chop into small pieces.
- Add olive oil and sea salt.
- You need crusty bread to dip in or put on a sandwich.
Quick Pickled Cubanelle Peppers Recipe
Cubanelle peppers can readily be found and are quite inexpensive when in season. They are wonderful pickled.
Provided by: Robin Gagnon
Total time: 12 minutes
Cook time: 7 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 5
Provided by: Robin Gagnon
Total time: 12 minutes
Cook time: 7 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
- 4 large Cubanelle Peppers (washed)
- 2 cups distilled white vinegar
- 2 1/2 cups water
- 1/4 c. kosher salt
- 1/2 tsp. minced garlic
Nutrition:
- Calories: 23 kcal
- Carbohydrate: 2 g
- Sodium: 2872 mg
- Fiber: 1 g
- Sugar: 1 g
- Serving Size: 1 serving
- 1. Microwave the water in a large bowl, until close to a boil (approx. 6-7 minutes, but time will vary) `
- 2. While the water is heating, slice the peppers into 1/4 inch rings.
- 3. Place the peppers and garlic in a container which has a lid.
- 4. Add the salt and vinegar to the hot water, stir to dissolve the salt.
- 5. Pour over the peppers. Allow to cool, then cover.
- 6. Try after 2 hours, allow to set up to 4 hours at most. Remove from brine.
- 7. The pickled Cubanelles can go directly into a recipe, or can be stored in a sealed container in the refrigerator for up to a week.
Italian Stuffed Cubanelle Peppers
I got this delicious recipe from a family friend when looking for something to do with all the extra Cubanelle peppers in my garden. I love the versatility in this recipe because I have a vegetarian; I omit the sausage in the mixture when making a batch for her, and everyone can enjoy this flavorful dish. It can be served with your favorite Italian pasta sauce for extra flair. It's delicious with side of pasta and fresh Italian garlic bread.
Provided by: Megan
Total time: 96 minutes
Cook time: 71 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 13
Provided by: Megan
Total time: 96 minutes
Cook time: 71 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 13
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:
- Calories: 272.7 calories
- Carbohydrate: 16.3 g
- Cholesterol: 80.7 mg
- Fat: 14.9 g
- Fiber: 2.5 g
- Protein: 19.1 g
- Saturated Fat: 5 g
- Sodium: 846.7 mg
- Sugar: 2.4 g
- 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.
