Stuffed Cubanelle Peppers with Rice & Tomato Sauce

Hi friends, this is Angela stopping by from LeMoine Family Kitchen to share my recipe for Stuffed Cubanelle Peppers with Rice & Tomato Sauce.

I’ve been so fortunate with a wonderfully fruitful garden this year and these cubanelle peppers are one of my favorites. Though these peppers are generally used heavily in Cuban food, my Grandmother always made them with her Italian flair. Growing up I really did think that these were Italian pepper, even now I still tend to use them in recipes with Italian inspiration.

Stuffed Cubanelle Peppers with Rice & Tomato Sauce | LeMoine Family Kitchen. Simple and delicious vegetarian friendly side dish.

How to make Stuffed Cubanelle Peppers with Rice & Tomato Sauce

These are sweet peppers with a pale green color. Here I decided to stuff them with a simple rice & tomato sauce mixture.

I made a quick tomato sauce, simmered it for 30 minutes. It is flavorful and so fresh-tasting. I cooked the rice separately until the last 10 minutes of cooking where I finished the cooking right in the sauce.

The rice absorbs all that delicious sauce and becomes creamy. These are a great simple vegetarian side dish.

Ingredients

Cubanelle peppers
uncooked brown rice
Tomato pureegarlic cloves, rough chopped
Finely diced onion
Basil leaves, rough chopped
Salt & pepper
Olive oil
Grated pecorino or parmigiano cheese

Directions

  1. Preheat your oven to 375 degrees.
  2. In a small pot, over medium low heat, add the olive oil, garlic and onion. Sauté until softened.
  3. Stir in the tomato puree and season with salt and pepper. Simmer for 30 minutes
  4. Cook the rice in boiling water, 10 minutes shy of the suggested cooking time.
  5. Drain the rice well and add to the sauce. Continue to cook the rice in the sauce until cooked through and most of the sauce is absorbed by the rice.
  6. Stir in the grated cheese to the rice mixture.
  7. Cut the tops of the peppers off, saving them to the side. Remove the seeds.
  8. Stuff each pepper well with the rice filling. Using a couple toothpicks secure the tops back onto the pepper.
  9. Place all the stuffed peppers onto a baking sheet. Drizzle with a little olive oil, salt and pepper. Cook for about 30 minutes until the pepper is softened and lightly golden. You can garnish with a little extra grated cheese.
Stuffed Cubanelle Peppers with Rice & Tomato Sauce  | LeMoine Family Kitchen.

Cuban culture offers so many attractions, and food is undoubtedly one of them. The humble culinary style remains untouched by modern technology, which makes Cuban recipes both simple and appetizing.

Cuban cuisine combines a story with an unforgettable flavor. Each Cuban recipe has a different version based on the resources available. You can check out these 25 delicious Cuban recipes from Chef’s Pencil that you will definitely love!

But for now, enjoy these delicious Stuffed Cubanelles!!!

Stuffed Cubanelle Peppers with Rice & Tomato Sauce

Stuffed Cubanelle Peppers with Rice & Tomato Sauce is flavorful and so fresh tasting. Come and check out the recipe, you'll drool right away

Course Side Dish
Cuisine Italian
Keyword rice Stuffed Cubanelle Peppers, Stuffed Cubanelle Peppers, stuffed pepper
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author Angela LeMoine

Ingredients

  • 10-12 cubanelle peppers
  • 1 cup uncooked brown rice
  • 2 cups tomato puree
  • 2 garlic cloves rough chopped
  • 3 Tbsp finely diced onion
  • 4-6 basil leaves rough chopped
  • salt & pepper
  • 3 Tbsp olive oil
  • 3 Tbsp grated pecorino or parmigiano cheese

Instructions

  1. Preheat your oven to 375 degrees.
  2. In a small pot, over medium low heat, add the olive oil, garlic and onion. Sauté until softened.
  3. Stir in the tomato puree and season with salt and pepper. Simmer for 30 minutes.
  4. Cook the rice in boiling water, 10 minutes shy of the suggested cooking time.
  5. Drain the rice well and add to the sauce. Continue to cook the rice in the sauce until cooked through and most of the sauce is absorbed by the rice.
  6. Stir in the grated cheese to the rice mixture.
  7. Cut the tops of the peppers off, saving them to the side. Remove the seeds.
  8. Stuff each pepper well with the rice filling. Using a couple toothpicks secure the tops back onto the pepper.
  9. Place all the stuffed peppers onto a baking sheet. Drizzle with a little olive oil, salt and pepper. Cook for about 30 minutes until the pepper is softened and lightly golden. You can garnish with a little extra grated cheese.
    Stuffed Cubanelle Peppers with Rice & Tomato Sauce | LeMoine Family Kitchen. Simple and delicious vegetarian friendly side dish.

Hope you like it!!! Stop by my blog and check out some more delicious recipes!!!

Till Next time!

 Guest Writer