Italian Stuffed Cubanelle Peppers Vegetarian
These Italian Stuffed Cubanelle Peppers Vegetarian are stuffed with a savory flavorful rice filling spiced up with a delicious tomato sauce and Parmigiano-Reggiano cheese. A quick and easy vegetarian side dish or dinner for busy weeknights.
Equipment
- Baking sheet
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
- Preheat your oven to 375 degrees.
- In a small pot, over medium-low heat, add the olive oil, garlic, and onion. Sauté until softened.
- Stir in the tomato puree and season with salt and pepper. Simmer for 30 minutes
- Cook the rice in boiling water, 10 minutes shy of the suggested cooking time.
- 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.
- Stir in the grated cheese to the rice mixture.
- Cut the tops of the peppers off, saving them to the side. Remove the seeds.
- Season the inside of each pepper with a sprinkle of salt and pepper – don’t skip this step!
- Stuff each pepper well with the rice filling. Using a couple of toothpicks secure the tops back onto the pepper.
- 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 it with a little extra grated cheese.