RECIPE: Cubanelle peppers speed up this comfort food classic
Stuffed peppers are a comfort food classic. Filled with ground meat, rice and aromatics, then topped with cheese, stuffed peppers are a popular recipe in many cuisines. Red and green bell peppers are typically used for the dish, but their thick walls can require a lengthy cook time that isn’t conducive to a busy weeknight meal. Enter the Cubanelle, also known as the Italian frying pepper.
Cubanelle peppers are not as mild as a bell pepper, but not as spicy as a poblano, registering between 500 and 1,000 heat units on the Scoville scale, which measures the spiciness of peppers. Cubanelle peppers are widely used throughout Central America, including Cuba, Puerto Rico and the Dominican Republic. The pepper walls are thinner than bell peppers, making this quick-cooking pepper a great one for stuffing. The peppers are usually pale green or a yellow-green color, but when allowed to fully ripen on the plant, will turn bright red to orange-red. When mature, the pods are between 4 and 6 inches long, 2 inches wide, and are banana-shaped, tapering near the bottom. Look for peppers with firm, glossy skin that is smooth and unblemished.
To store whole, uncooked Cubanelles, wrap them in dry paper towels and store them in a loosely sealed plastic bag or container before placing them in the fridge. (The paper towels wick away any moisture and the air circulation inhibits spoilage.) Cubanelle peppers are widely available, but if you cannot find them, you can substitute Hungarian wax peppers, large banana peppers, poblano or Anaheim peppers.
Traditionally, rice is used in stuffed pepper recipes. This time-saving recipe calls for a ready-made, pre-cooked rice and quinoa blend. There are a variety of pre-cooked rice and rice blends available; I use a quinoa and brown rice blend to increase the nutritional density of the dish.
Italian Stuffed Peppers
- 1 pound 90/10 ground sirloin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 (8.5-ounce) pouch prepared quinoa and brown rice with garlic, such as Seeds of Change
- 1/2 cup marinara sauce
- 4 Cubanelle peppers, halved lengthwise, cored and seeded
- 1/2 cup low-moisture part-skim mozzarella
- Heat the oven to 400 degrees. Heat a skillet over medium-high heat and spray with nonstick cooking spray. Add ground sirloin and season with salt and pepper. Cook, stirring occasionally with a wooden spoon to break the meat into smaller pieces, until the meat is cooked and no longer pink, about 5 minutes. Using the spoon to retain the meat in the skillet, pour off most of the rendered fat or grease. Add the cooked quinoa blend and marinara sauce; stir to combine.
- Scoop about 1/4 cup of the meat mixture into each pepper half. Spray an ovenproof skillet or casserole dish with nonstick cooking spray. Place the filled pepper halves in the skillet. Divide the cheese evenly among the peppers, about 2 tablespoons per pepper half.
- Transfer to the oven and cook until the peppers are tender, and the cheese is bubbly and melted, about 20 minutes. Serve immediately.
Nutritional information
Per serving: Per serving: 418 calories (percent of calories from fat, 41), 29 grams protein, 32 grams carbohydrates, 5 grams total sugars, 4 grams fiber, 19 grams total fat (8 grams saturated), 78 milligrams cholesterol, 639 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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