Chorizo Stuffed Cubanelle Peppers

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Fresh cubanelle peppers stuffed with chorizo sausage and melted cheese. 

Fresh cubanelle peppers stuffed with chorizo sausage and melted cheese. A delicious way to use cubanelle peppers.

Cubanelle Peppers

Cubanelle pepper plants in the garden

The Cubanelle pepper, also known as “Cuban pepper” or an “Italian frying pepper,” is a sweet pepper. Cubanelles are usually picked when they are still unripe and a light yellowish-green color. However, if you let the cubanelle pepper ripen, it will turn bright red.

A Cubanelle Pepper fresh from the garden

So how do you cook Cubanelle Peppers? This is a great way to give them a try!

These cubanelle peppers were the first harvest of my 2019 summer garden and right away I knew what I wanted to do with them. I shared about cooking this recipe in my latest vlog and said I would share the recipe. Here it is!

Fresh cubanelle peppers stuffed with chorizo sausage and melted cheese. A delicious way to use cubanelle peppers.
Fresh cubanelle peppers stuffed with chorizo sausage and melted cheese. A delicious way to use cubanelle peppers.

Chorizo Stuffed Cubanelle Peppers

Constance Smith – Cosmopolitan Cornbread
Sweet cubanelle peppers stuffed with chorizo and baked to perfection.
4.24 from 17 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course The Front Porch
Cuisine American
Servings 4
Calories 685 kcal

Ingredients
  

  • 4 or 5 large cubanelle peppers
  • 1 lb chorizo sausage, bulk
  • 1 small onion, diced
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • dash hot paprika
  • 1 clove garlic, minced
  • 1 Tb sriracha
  • 1 c shredded pepper jack cheese

Instructions
 

  • To begin, preheat your oven to 350 degrees.
  • Cook the chorizo and onion in a skillet over medium heat until the onion is tender and the chorizo is cooked.
  • Stir in the smoked paprika, hot paprika, cumin, garlic, and sriracha. Remove from the heat.
  • Cut the peppers in half the long way and remove the seeds and pith from the insides.
  • Arrange the peppers in a 9×13 baking pan.
  • Spoon the meat mixture into the peppers.
  • Sprinkle the cheese over the top.
  • Bake for 20-30 minutes, or until the peppers are cooked to desired doneness.
  • Enjoy!

Notes

While the cubanellle peppers are not hot, this recipe has a bit of heat in it. For a less spicy version, omit the hot paprika, use mild chorizo, and top with Monterrey jack cheese instead of pepper jack.

Nutrition

Serving: 1cCalories: 685kcalCarbohydrates: 15gProtein: 37gFat: 53gSaturated Fat: 22gPolyunsaturated Fat: 28gCholesterol: 127mgSodium: 1692mgFiber: 2gSugar: 6g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork

Fresh cubanelle peppers stuffed with chorizo sausage and melted cheese. A delicious way to use cubanelle peppers.

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