Recipe for Italian-style stuffed peppers using Cubanelle and Italian Long Hots:
Ingredients:
- Cubanelle peppers and Italian Long Hots
- Italian sausage (sweet or hot), removed from casings
- Garlic, minced
- Onion, finely chopped
- Chopped peppers (you can use a mix of bell peppers, as well)
- Breadcrumbs
- Grated Parmesan cheese
- Shredded Mozzarella cheese
- Olive oil
- Salt and pepper to taste
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers:
- Cut the tops off the Cubanelle and Italian Long Hots, and remove the seeds and membranes.
- Optionally, you can blanch the peppers in boiling water for a few minutes to soften them slightly. This step is not necessary but can help speed up the baking process.
- Prepare the Filling:
- In a skillet over medium heat, cook the Italian sausage, breaking it into crumbles with a spatula, until browned.
- Add minced garlic and chopped onions to the skillet and cook until softened.
- Stir in the chopped peppers and cook until they are tender.
- Season the mixture with salt and pepper to taste.
- Mix in Breadcrumbs and Cheese:
- Remove the skillet from heat and stir in breadcrumbs until the mixture has a stuffing-like consistency.
- Add grated Parmesan cheese to the mixture and stir until well combined.
- Stuff the Peppers:
- Stuff each pepper with the sausage mixture, pressing it down gently.
- Place the stuffed peppers in a baking dish.
- Top with Cheese:
- Sprinkle shredded Mozzarella cheese on top of each stuffed pepper.
- Bake:
- Bake in the preheated oven for about 25-30 minutes or until the peppers are tender and the cheese is melted and golden brown.
- Serve:
- Remove from the oven and let them cool slightly before serving.
This recipe allows for a lot of customization, so feel free to adjust the ingredients and quantities to suit your taste. Enjoy your delicious stuffed peppers!
