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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!
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!
Not your grandma’s stuffed green pepper 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.
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!
What to use for stuffing Italian 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.
Oh, and cracked pepper if you want to add any.
I don’t bother with 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. I don’t want to use garlic in the mixture because it would overpower it. Not every Italian recipe uses garlic ya know!
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. Hey, why not?
Do you cook the meat first?
So, for this recipe I do it like my mother-in-law showed me which is you stuff it raw and cook everything together. 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. I make 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. 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 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!
- 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
Preheat oven to 375 F.
Meanwhile, wash your peppers and cut the tops off
In a medium bowl, mix the breadcrumbs, 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.
- 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. 🙂
- 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!
Stuff other Veggies:
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.
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!
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