Type what you have

Ingredients

• ✓ cubanelle pepper
• turkey sausage
• olive oil
• onion
• garlic
• bread crumb
• monterey jack cheese
• mozzarella cheese
• egg
• rice
• romano cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Cook and stir sausage in a large skillet over medium heat until crumbly and lightly browned, 5 to 8 minutes. Drain excess grease and transfer sausage to a medium bowl.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat 1 tablespoon olive oil in the same skillet over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, beaten egg, cooked rice, Romano cheese, and parsley until well combined. Season with salt and black pepper. Transfer to a large bowl.
4. 4 Wipe out the skillet and heat remaining 1 tablespoon olive oil over medium heat. Cook and stir Cubanelle peppers in hot oil until lightly browned, 3 to 5 minutes. Remove to a plate to cool slightly.
5. 5 Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover the dish with aluminum foil.
6. 6 Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and continue baking for 15 minutes more.

By Megan

Ingredients

• ✓ cubanelle pepper
• pork sausage
• cream cheese
• pasta sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Bring a large pot of water to a rolling boil: add peppers. Off heat, soak peppers until softened, about 5 minutes. Cool.
3. 3 Meanwhile, combine sausage and cream cheese in a bowl.
4. 4 Fill peppers with sausage mixture: place on the prepared baking sheet. Spoon pasta sauce over top: sprinkle with Parmesan cheese.
5. 5 Bake in the preheated oven until sausage mixture starts to turn golden brown, about 35 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).

By Mike Summers

Ingredients

• ✓ cubanelle pepper
• water
• white rice
• olive oil
• ground sirloin
• tomato sauce
• green onion
• garlic salt
• salt
• black pepper
• tomato sauce
• brown sugar
• parsley
• basil
• oregano
• mozzarella cheese

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. 2 Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
3. 3 Mix rice into ground sirloin mixture.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
6. 6 Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
7. 7 Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.

By Keith Harden

Ingredients

• ✓ cubanelle pepper
• chicken
• adobo sazon criollo
• red onion
• sazon liquido
• garlic
• vegetable oil
• brown sugar
• tomato paste
• celery
• chicken bouillon powder
• water

Instructions

1. 1 Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
2. 2 Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
3. 3 Add reserved vegetables and liquid, water, tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.

By Pepita

Ingredients

• ✓ cubanelle pepper
• tomato
• green bell pepper
• red bell pepper
• onion
• garlic
• cilantro
• olive oil
• chicken thigh
• adobo seasoning
• cumin
• chicken broth

Instructions

1. 1 Make sofrito: Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup sofrito; store remaining in the refrigerator for another use.
2. 2 Make chicken: Heat olive oil in a large skillet over medium heat. Season chicken with adobo and cumin. Add chicken to hot oil in the skillet and sear until golden brown, 5 to 6 minutes per side. Reduce heat to low, then add chicken broth and 1 cup sofrito. Cover and simmer until chicken is fall-apart tender, about 1 hour.

By My Hot Southern Mess

Ingredients

• ✓ cubanelle pepper
• rigatoni pasta
• olive oil
• chicken breast
• salt
• black pepper
• onion
• garlic
• tomato
• red pepper
• hot cherry pepper
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
2. 2 Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until lightly browned on all sides and no longer pink in the center, about 7 minutes. Remove chicken from the skillet and keep warm.
3. 3 Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers; bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes.
4. 4 Stir in pasta, then garnish with Parmesan cheese.

By Conde54

Ingredients

• ✓ cubanelle pepper
• potato gnocchi
• olive oil
• onion
• garlic
• green bell pepper
• red bell pepper
• vegetable broth
• tomato
• basil
• red pepper flakes
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Stir in green bell pepper, red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable broth and tomatoes. Bring soup to a boil; simmer until peppers are tender, about 5 minutes.
3. 3 Stir basil and red pepper flakes into the soup; season with salt and pepper. Add gnocchi and simmer until heated through, 3 to 5 minutes. Ladle soup into bowls and sprinkle Parmesan cheese on top.

By Jill