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.
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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!
Chorizo Stuffed Cubanelle Peppers
- 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
- 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.
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. Article: Why I Quit Eating Pork