Name: Italian Stuffed Cubanelle Peppers
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Bulk Italian turkey sausage - 1 pound; Olive oil, divided - 2 tablespoons; Finely chopped onion - 1 cup; Minced garlic - 1 teaspoon; Italian-seasoned bread crumbs - 1 cup; Monterey Jack cheese - ½ cup; Mozzarella cheese - ½ cup; Egg - 1; Cooked rice - ¼ cup; Grated Romano cheese - ¼ cup; Chopped fresh parsley, or to taste - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Cubanelle peppers, stemmed and seeded - 8

Ingredients for - Italian Stuffed Cubanelle Peppers

1. Bulk Italian turkey sausage 1 pound

2. Olive oil, divided 2 tablespoons

3. Finely chopped onion 1 cup

4. Minced garlic 1 teaspoon

5. Italian-seasoned bread crumbs 1 cup

6. Monterey Jack cheese ½ cup

7. Mozzarella cheese ½ cup

8. Egg 1

9. Cooked rice ¼ cup

10. Grated Romano cheese ¼ cup

11. Chopped fresh parsley, or to taste 2 tablespoons

12. Salt and ground black pepper to taste 2 tablespoons

13. Cubanelle peppers, stemmed and seeded 8

How to cook deliciously - Italian Stuffed Cubanelle Peppers

1 . Stage

Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.

2 . Stage

Preheat oven to 350 degrees F (175 degrees C).

3 . Stage

Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.

4 . Stage

Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.

5 . Stage

Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover dish with aluminum foil.

6 . Stage

Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.