Fresh cubanelle peppers stuffed with chorizo sausage and melted cheese.

Cubanelle Peppers

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!

Chorizo Stuffed Cubanelle Peppers

Name: Chorizo Stuffed Cubanelle Peppers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Sweet cubanelle peppers stuffed with chorizo and baked to perfection.

Ingredients

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

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 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.
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 Information

Yield 4 Serving Size 1
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 data was estimated and provided by Nutritionix. Accuracy not guaranteed.