Stuffed Cubanelle Peppers Italian Style

Total Time
Prep 10 mins
Cook 10 mins


Ingredients Nutrition


  1. In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
  2. Add garlic and cook for about 40 seconds, until fragrant.
  3. Add crushed tomatoes, beef stock, and fresh basil. Stir together until basil is wilted.
  4. Place mixture into a large bowl with rice, hot sauce, and mozzarella cheese. Stir well to combine. Season with salt and pepper.
  5. Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. In olive oil in another big saute pan on medium-high heat, cook peppers until they soften and begin to slightly char. (You could also bake these as well.)
  6. Serve hot.
Most Helpful

Tried this last night and my husband, who doesn't really like sausage, had 3!! Really loved adding my fresh basil to this, and the cheese was a great touch. I did drain my sausage before I added the garlic. I also did not have minute rice, so I waited till I had cooked the liquids down and then stirred in cooked rice. Keeping this one!

estprice October 14, 2010

This was a great recipe for stuffed peppers! I haven't made stuffed peppers in quiet awhile and the whole family really enjoyed them. Made just as posted! Made for PAC Fall 08'. Thanks for posting

my3beachbabes October 12, 2008

The mozzarella cheese really makes this a fantastic stuffed pepper. There is enough meat/rice mixture to make 6 stuffed peppers. I only added 1 teaspoon of hot sauce. The basil was my first harvest from my new AeroGarden. I misunderstood and use cooked rice. So with stock and tomatoes in the pan, I thought there was going to be to much liquid so I added 2 handfuls of Minute Rice. I now know Austin was talking about a Minute Rice type of 'pre' cooked rice. I forgot to add the mozzarella cheese, so I added it after it was baked. I just parted the rice mixture in the center of the pepper and stuck a big slice to it. Then into the microwave for 1 minute. Great pepper, I'll be making this again. Made for *My Three Chefs* 2008 my Theme: *Stuffed Peppers*

Charlotte J June 03, 2008