Fresh cubanelle peppers stuffed with chorizo sausage and melted cheese.
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.
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 my cooking this recipe in my latest vlog and said I would share the recipe. Here it is!
- 4 or 5 large cubanelle peppers
- 1 lb chorizo sausage (bulk)
- 1 small onion, diced
- 3/4 tsp smoked paprika
- 1/2 tsp cumin
- dash of hot paprika
- 1 clove garlic, minced
- 1 Tb sriracha
- 1 cup shredded pepper jack cheese
- 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 9x13 baking pan.
- Spoon the meat mixture into the peppers.
- Sprinkle the cheese over the top.
- Bake for 20-30 miutes or until the peppers are cooked to desired doneness.
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.
Amount Per Serving: Calories: 685 Total Fat: 53g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 127mg Sodium: 1692mg Carbohydrates: 15g Fiber: 2g Sugar: 6g Protein: 37g
This recipe was shared in Meal Plan Monday.