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Ciao friends! Here’s a wonderful family recipe for how to make Italian Stuffed Cubanelle Peppers. This recipe is not only delicious but very easy to make. I’ve included a video down below that steps you through the preparation and baking process.
Italian Stuffed Cubanelle Peppers
You may know this recipe by other names such as stuffed Italian green peppers, stuffed Italian cubanelle peppers, or even Italian frying peppers. No matter what you call it, this recipe is one of the best ways to make cubanelle peppers.
I first learned how to make this stuffed cubanelle peppers recipe straight from my Sicilian mother-in-law’s kitchen. It was in 2009 when we were visiting her in Ohio. I remember seeing these long green peppers which she was going to use for making Sicilian stuffed peppers. I also remember thinking how I didn’t even like stuffed peppers. How would I ever get out of this one?
Needless to say, these mildly sweet peppers won my heart over, as do most Italian recipes. ❤
How to Cook Italian Stuffed Cubanelle Peppers
Knowing how to cook Italian stuffed cubanelle peppers is easy because the recipe is very flexible. The basic premise is as follows.
- Cut the tops off the cubanelle peppers and gently remove the seeds
- Create the filling using the breadcrumb and meat mixture
- Stuff the cubanelles
- Bake in an oven at 375F for 60 to 90 minutes
Keep in mind, these Italian peppers can be stuffed with beef and bread crumbs, or just bread crumbs. In addition, this recipe freezes and reheats extremely well, making them perfect for leftovers.
What are Cubanelle Peppers
There are green peppers and then there are cubanelle peppers.
Cubanelle peppers are those oblong light-ish green peppers that you see at the grocery store. And if like me, you 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.
At the time they cost about $3.99/lb at Heinen’s.
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 not mushy.
Plus these aren’t spicy, like Mexican poblano peppers – don’t get those! These are mild and have a slightly sweet flavor making them perfect for Italian stuffed peppers.
Italian Stuffed Peppers with Bread Crumbs Mixture
- Egg (optional)
- 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 made them 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, add in more olive oil, and add additional bread crumbs.
How can an Italian Stuffed Cubanelle Peppers Recipe not Include Garlic?
In case you’re wondering if I forgot the garlic the answer is no. Using garlic in this mixture would overpower the recipe. This is still an authentic Italian stuffed cubanelle peppers 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 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 that 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.
This recipe serves 4 people, assuming 2 peppers a person. In our house, it serves 2 people, 4 peppers each.😉 Increase portions for more quantity.
Use the Italian Cubanelle Stuffing for Other Recipes
The first time I made Italian Stuffed Cubanelle Peppers 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 stuffed 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 above.
If you’re wondering what pan I used, I used our 5.5 qt. Cuisinart French Classic Tri-Ply Stainless pan – shown in the image.
It is light weight, can go in the oven or be 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.
What to Serve with Italian Stuffed Cubanelle Peppers?
This Italian cubanelle peppers recipe can be served as a main dish or a side dish. Either way the recipe goes well with pasta, especially pasta with a simple meatless marinara sauce.
If serving in a large gathering, consider cooking peppers, onion, and sausage. As for vegetables, make Italian green beans as a nice side dish or a green salad. Finally, serve with some fresh Italian bread!
How to Store Italian Stuffed Peppers
On many occasions I have made these in large quantity with the purpose of freezing my cooked cubanelles. These can store in the refrigerator in an air tight container for up 3 days.
You can also keep them in the freezer for up to 6 months. I freeze them pre-cooked.
To reheat the stuffed cubanelles, let them thaw in the refrigerator for a day in advance. Reheat in the oven at 325F covered for 30 minutes or until thoroughly heated through.
These mushrooms are delicious and hearty! Learn how to make stuffed mushrooms with this easy recipe.
This recipe for Cannellini bean soup is easy and delicious. It is perfect for a cold day or when you want some Italian comfort soup!
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Italian Stuffed Cubanelle Peppers Recipe
- 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, 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 to at least 165F.
- 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. 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!
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!
Easy Italian Recipes from my family to yours!
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