cubanelle pepper recipe

The Best cubanelle pepper recipe

Stuffed Cubanelle Peppers with Spiced Ground Turkey

4.9 from 1691 votes

Tender cubanelle peppers stuffed with a savory blend of ground turkey, rice, and aromatic spices, then baked to perfection. This dish is a lighter, flavorful twist on traditional stuffed peppers with a Mediterranean touch.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time1 hour

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Peppers

• 4 large cubanelle peppers (or bell peppers), tops cut off and seeds removed
• 1 tbsp olive oil
• 1/2 tsp salt

For the Filling

• 1 lb ground turkey (or lean ground beef)
• 1 cup cooked long-grain white rice (or cauliflower rice for low-carb)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup tomato sauce

For the Topping

• 1/2 cup shredded mozzarella cheese (or feta for a tangy flavor)
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil

👨‍🍳Directions

1. 1
   Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil and set aside.
2. 2
   In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. 3
   Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink. Drain excess fat if necessary.
4. 4
   Stir in the cooked rice, cumin, smoked paprika, oregano, cinnamon, cayenne (if using), salt, and black pepper. Cook for 2 minutes, then remove from heat. Mix in the chopped parsley and tomato sauce.
5. 5
   Brush the cubanelle peppers lightly with olive oil and sprinkle with 1/2 tsp salt. Spoon the turkey-rice mixture into each pepper, pressing down gently to fill them completely. Place the stuffed peppers in the prepared baking dish.
6. 6
   In a small bowl, mix the mozzarella and Parmesan cheeses. Sprinkle the cheese mixture evenly over the stuffed peppers. Drizzle with 1 tbsp olive oil.
7. 7
   Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
8. 8
   Let the peppers rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.

🔧Equipment

• Large skillet
• Mixing bowl
• Baking dish (9×13-inch)
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 85mg🧂Sodium: 650mg🌾Total Carbs: 22g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

Tips: For extra flavor, add 1/4 cup of raisins or chopped olives to the filling. If using bell peppers instead of cubanelle, blanch them in boiling water for 3 minutes before stuffing to soften. To make this dish vegetarian, substitute the ground turkey with lentils or crumbled tofu.

❓ Frequently Asked Questions About Stuffed Cubanelle Peppers with Spiced Ground Turkey

1. What is a cubanelle pepper, and how does it differ from other peppers?

A cubanelle pepper is a mild, sweet pepper with a thin flesh and a slightly tapered shape. It’s often light green to yellow in color and has a Scoville heat rating of 0–1,000 SHU, making it much milder than jalapeños or bell peppers. Unlike bell peppers, cubanelles have a thinner skin and a sweeter, more delicate flavor, which makes them ideal for frying, stuffing, or adding to dishes where you want a subtle pepper taste without heat.

2. Can I substitute cubanelle peppers with another type of pepper in recipes?

Yes, you can substitute cubanelle peppers if needed. The best alternatives are:
– Banana peppers (similar sweetness and mild heat)
– Anaheim peppers (slightly spicier but still mild)
– Bell peppers (sweeter but thicker flesh)
– Poblano peppers (earthier flavor with a touch more heat)
If using a thicker-skinned pepper like bell or poblano, you may need to adjust cooking times to ensure they soften properly.

3. How do I properly store cubanelle peppers to keep them fresh?

To maximize freshness, store cubanelle peppers in the refrigerator in a perforated plastic bag or a loosely sealed container. They’ll stay fresh for 5–7 days. For longer storage, you can:
– Freeze them: Wash, dry, and slice or chop the peppers before freezing in airtight bags for up to 6 months.
– Pickle them: Slice and submerge in vinegar, salt, and spices for a tangy preserved option.
– Dry them: Thread whole peppers and hang in a dry, well-ventilated area for a few weeks to dehydrate.

4. What are the best cooking methods for cubanelle peppers?

Cubanelle peppers are versatile and work well with many cooking techniques:
– Frying: Thinly slice and sauté in olive oil for a crispy, caramelized topping (great for pasta or sandwiches).
– Stuffing: Halve lengthwise, remove seeds, and fill with cheese, meat, or rice mixtures before baking.
– Grilling/Roasting: Char whole peppers for a smoky flavor, then peel and use in salads or dips.
– Raw: Thinly slice for salads, tacos, or garnishes to add a mild crunch.
– Pickling: Quick-pickle in vinegar for a tangy condiment.

5. Are cubanelle peppers spicy, and how can I reduce their heat if needed?

Cubanelle peppers are very mild, with little to no heat. However, if you’re sensitive to even slight spiciness or using a substitute with more heat (like Anaheim or poblano), you can:
– Remove the seeds and ribs: Most of the capsaicin (the compound that makes peppers spicy) is concentrated here.
– Soak in milk or yogurt: Dairy helps neutralize capsaicin if the peppers are too spicy.
– Balance with sweetness: Add honey, sugar, or a sweet ingredient like roasted red peppers to counteract heat.
– Cook longer: Heat can mellow out spiciness over time, especially in sauces or stews.