how to make stuffed cubanelle peppers recipe-1

How to Make Italian Stuffed Cubanelle Peppers – an easy recipe

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Italian stuffed Cubanelle peppers recipe

Ciao friends!  I’ve got another recipe that you’ve just got to try this week – Stuffed Italian Green Peppers, also known as Stuffed Italian Cubanelle Peppers!  I’ve also updated this recipe with a new video – PROVING how easy it is!  

Before you think, “Great another stuffed peppers recipe”, you’ve got to read this recipe because it’s Italian style, meaning it tastes totally different than your standard recipe. 

It’s straight from my Sicilian mother-in-law’s kitchen who gave it to me in 2009 when we were visiting her in Ohio. This recipe puts every other stuffed pepper recipe to shame!  These are also great for freezing and can be easily reheated. 

Here’s the video, but if you prefer to read the recipe just keep scrolling and reading!

Jump to Recipe

Grandma Didn’t Make Stuffed Cubanelle Peppers Like This Recipe

Well, that’s assuming she didn’t grow these green peppers!  This recipe doesn’t use standard green peppers.  No way.  These use those oblong light-ish green peppers that you see at the grocery store.  And if like me, always wondered what people used them for.

I don’t grow these peppers like my mother-in-law did, so I’m not sure what kind specifically she grew, but here’s a picture below of the ones I bought for this recipe.

They are called Cubanelle peppers and cost about $3.99/lb at Heinen’s.  Sometimes I’ve seen them referred to just as frying peppers.

Cubanelle peppers

They don’t have that real strong green-peppery flavor and the skin isn’t as tough and thick like a regular green pepper. So when they are done cooking, the pepper is soft and easy to eat (but it’s not mushy).

Plus these aren’t spicy, like Mexican poblano peppers – don’t get those!  These are mild and have a slightly sweet flavor.

Can You Use Breadcrumbs for Stuffing Cubanelle Peppers?

Unlike typical stuffed peppers which often uses rice and even tomatoes, this recipe uses Italian ingredients like breadcrumbs, beef, basil, parsley, and Romano cheese.  

I don’t bother adding extra salt because the Romano is salty enough.  If you use Parmesan cheese it’s up to you if you want to add any.

One thing – my  recipe calls for an egg as a binder (like a meatball).  You do not have to include an egg if you don’t want to. I’ve done it both ways with success.  

Also, if your meat is lean (like 93/7), it will be a little tougher, but still tastes great.  When I have lean meat, I make sure to use the egg and add in more olive oil.

How can an Italian Stuffed Pepper not Have Garlic?

In case you’re wondering if I forgot the garlic the answer is no.   Using garlic in this mixture would overpower the recipe.

But, sometimes when I make recipes like these, I take some garlic cloves and toss them in the pan with the skin still on and basically make roasted garlic.  It comes out tasting amazing.

Do You Cook the Meat Before Stuffing the Cubanelles?

So, for this recipe I prepare the peppers like my mother-in-law showed me which is you stuff it raw and cook everything together. Just make sure the internal temperature is 165F. If you follow my instructions, this won’t be a problem at all. This is easier, simpler and saves lots of time.  

But If you look online, it seems everyone cooks the meat first.  I don’t’ know why that is.  So I guess if you want to cook the meat first, go ahead.

I stuff mine raw and cook it for 60 to 90 minutes at 375F, making sure the beef is cooked thoroughly which it is every time I’ve made these. The peppers are super soft and easy to cut and eat, you don’t need a knife.  The aroma is absolutely amazing too!

Ok, let’s get started.  I’ll give the ingredients, the instructions and then list some noteworthy tips that will prove useful.

Serves 4 people, assuming 2 peppers a person.  In our house, it serves 2 people. 😉  Increase portions for more quantity.

Italian Stuffed Peppers Recipe
4.38 from 8 votes
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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!

Course Main Dish, Side Dish
Cuisine Italian
Keyword Italian Stuffed Cubanelle Peppers
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 people

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

Instructions

  1. Preheat oven to 375 F.

  2. Meanwhile, wash your peppers and cut the tops off

  3. In a medium bowl, mix the breadcrumbs, eggs,cheese, herbs, olive oil, salt and pepper and mix well with the beef.

  4. Carefully stuff each pepper with the seasoned beef mixture

  5. Place in an oven proof dish/pan (note – some mixture may come out)

  6. 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 to at least 165F.

Recipe Notes

  1. Regarding exact amounts for each ingredient, the measurements I gave are rough.   I like more cheese in mine, but you might like more beef or breadcrumbs.   This is one of those recipes that you can eyeball it.  I’ve even used oatmeal as a filler when low on other ingredients. 🙂 
  2. Don’t worry if the peppers stick a little on the bottom of the pan, sometimes I’ve had to scrape them off probably from not adding enough water, but do the best you can!  

Use the Cubanelle Stuffing For Stuffing Mushrooms and Bake Together

The first time I made this I had extra stuffing/mixture left over, so I took some mushrooms I had and popped off the stems and stuffed the mushrooms.

Recipe for Italian Stuffed Peppers

I put the mushrooms right in the pan with the peppers and let the water from the mushrooms act a substitute for adding water in order for it to cook. You can see my image here:

If you’re wondering what pan I used, I used our 5.5 qt. Cuisinart French Classic Tri-Ply Stainless pan – shown to the right.

It is light weight, can go in the oven or used on the stove.  It has high sides and I just love it.

Just remember the handles and lid are hot after you take it out!  Yeah – personal experience.

Anyway, these came out amazing.  So feel free to do more than one kind of stuffed vegetable – be creative!

Another recipe you can create from this is to use this same mixture for artichokes… bellissimo!  That’s another post I’m working on.

I hope you try this recipe and if you do, please do me a favor and let me know how it goes and if you make any adjustments!

Salute!

Liz
www.simpleitaliancooking.com
Easy Italian Recipes from my family to yours!

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How to Make Italian Stuffed Cubanelle Peppers - an easy recipe

38 Comments

  1. I made these but they were way to dry. I think only maybe 1 cup of breadcrumbs. Other than that they were good

  2. I see an egg in your ingredients but I don’t see it being used in the recipe. Do you add it or not.

  3. Hi Carole,

    Thanks for pointing that out, I’ve updated the instructions! You want to use the egg as a binder by mixing it with the beef, cheese, herbs and breadcrumbs mixture. Basically just like you would for a meatloaf or meatball! Enjoy!

  4. Hi Phyllis, either way is fine. If it were me I would think about the time it takes to cook from frozen. So if I was freezing it to have less time to cook during the week I would pre cook. I have frozen leftovers and they were fine being reheated. I hope that helps! I have also frozen them uncooked and let them that then cooked them.

  5. Hi! I have been crazy about these peppers for years,but had only had them Italian Style at a Restaurant in Fort Lauderdale.
    There’s don’t include meat,only bread crumbs and taste of vinegar and spices.
    Also,no cheese!
    I’ve never attempted cooking them myself,but now will try using your recipe.
    Thanks and be well!

  6. 5 stars
    I have made this recipes several times and it turns out fantastic!!
    My brother loves stuffed peppers and I am making this recipe for him!! thank you

  7. A friend gave us some peppers so I was looking for a recipe and decided to try yours. I’m not usually a fan of stuffed peppers but these were really good! I would make them again. Thanks!

  8. 5 stars
    Hi Liz,

    I stuff and smoke bacon wrapped Cubanelle’s all the time. I was looking for ideas for different stuffings and this looks fabulous. I have fresh basil and Italian parsley on hand, so I will skip the breadcrumbs and wrap the stuffed peppers in bacon. Other than that, I will follow what you have done!

  9. 5 stars
    I made these over the summer,with the Cubenells I grew from my garden, they were DELISH!! I did pour a small can of tomato sauce over them too. These freeze beautifully.

  10. 3 stars
    Tried this today. Tasty, but too dry, even with using 1 cup of breadcrumbs. I can’t imagine what the results would have been using 2 cups.

  11. I have made these but my Grandmother suggested not using meat and we tried them with bread crumbs and we added a can of anchovies mashed an a little olive oil. came out delicious

  12. Making stuffed peppers tonight. In our family we have two different stuffing. One with make with Italian sausage (casing removed) and the other is from my Italian grandmother’s recipe: toast the breadcrumbs in a skillet, drizzle some EVO and then add a can of flat anchovies. Stir until well mixed. Depending on the quantity and size I find at the store, I either stuff a full pepper or split them down the middle.

  13. 2 stars
    I made these tonight and they were so dry! I used 85/15 ground beef and 2 cups bread crumbs. Wish I read reviews before to use less. I cooked an hour thinking that was min from 60-90 but it was way too long .

  14. 5 stars
    Thanks for the recipe. I usually am more concerned with technique (covered, oven temp,etc) but this was great. I hate when folks ‘re-write’ recipes on line, but thought I would add my Italian two cents in case people need some add’l reassurance when preparing. I prepare mixture like I would meatballs – no exact measurements or ingredients. I used 1lb lean ground meat – so added add’l 1/2 lb of Italian sausage (not my usual Italian store links, but had to use grocery store sausage, all good) added about 1 cup of bread crumbs and two eggs. Plus my fresh basil, about teaspoon of fennel seeds – cause it gives extra Italian flavor. Plus I used about 1/2 cup of shredded Asiago cheese. I love garlic so added several cloves minced. I don’t like stuffed peppers with out tomatoe sauce, so scoop a few spoonfuls over each pepper to help add flavor and steam cook the peppers before covering the pan. I also had some eggplant, so added 2 halves stuffed as well. I also had cut my peppers in half before stuffing lengthwise to help with cooking and draining juices. After an hour, I remove the juices in bottom of pan, and add add’l fresh pasta sauce and cheese topping before final 1/2 hr in oven.

  15. First year I planted Italian peppers. I thought they were the spicy ones. They are more like a green bell pepper, but milder which I love. Didn’t know what to do with them other then chopped up with eggs. Making this tonight! Thks

  16. 5 stars
    Made this yesterday. Did start by sauteing some garlic in olive oil (I love garlic in everything) and then browning the beef with the herbs. Eyeballed the breadcrumbs, but did look about 2 cups to me. Used parmesan instead of romano, quite a bit more than suggested, at least a cup. Cooked for 1 hr 15 mins. Delicious.

  17. These are the closest to my Mom’s however she made them during lent which meant no meat but I will add ground beef or sausage meat. My question is , she used soaked bread (as in meatballs). Are your breadcrumbs from a can like panko or another type of crumbs? Thanks.

  18. Hi Tano,
    I do not use breadcrumbs from a can. I make my own breadcrumbs and use those, but you can also soak the bread just like you would for meatballs – I’m sure they would still turn our great. I would not use panko breadcrumbs, and if that’s all I had I’d just give it a pulse in the blender to make them a little finer. I bet the non-meat version your mom made tasted amazing – thanks for sharing!

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