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A Flavor-Packed Classic Straight from My Kitchen
These Italian stuffed peppers are a family favorite and a timeless dish I love making again and again. With tender red and yellow Cubanelle peppers filled with a rich mixture of ground beef, soaked bread, and melty cheese, this recipe is the kind of comfort food that never disappoints.
Ingredients for Italian Stuffed Cubanelle Peppers
- 2 yellow Cubanelle peppers
- 2 red Cubanelle peppers
- 1.1 lb (500 g) ground beef
- 3.5 oz (100 g) stale bread
- 1 cup (250 ml) whole milk
- 2 eggs
- 5.3 oz (150 g) provolone cheese
- 3.5 oz (100 g) grated Parmesan cheese
- 1 handful fresh parsley, chopped
- 2 garlic cloves
- Fresh rosemary sprigs
- Olive oil
- Salt and black pepper to taste
Directions
Step 1: Prep the Peppers and Bread
First, I trim the crust off the bread, cut it into cubes, and soak it in milk until soft. Meanwhile, I cut off the tops of the peppers and clean out the seeds and membranes. This gives us perfectly shaped vessels for the filling.
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Step 2: Make the Filling
In a large bowl, I combine the ground beef with the squeezed bread and two eggs. I season it with salt, pepper, and stir in coarsely grated provolone and finely grated Parmesan (saving a few tablespoons for later). I then mix in the chopped parsley and blend everything until I get a smooth, consistent mixture.
Step 3: Stuff and Bake
I lightly salt the inside of each pepper before stuffing them to the brim with the filling. I place them in a baking dish, drizzle with olive oil, and scatter in a few rosemary sprigs and crushed garlic cloves for added aroma. I bake the peppers in a preheated oven at 350°F (180°C, fan mode) for about 40 minutes.
Step 4: Final Touch
Once the peppers are nicely browned and the filling is set, I sprinkle the remaining cheese mix on top and return them under the broiler for 2–3 minutes until golden. I let them rest slightly before serving — they’re just as tasty warm as they are at room temperature!
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Prep Time: 15 mins; Cook Time: 40 mins; Servings: 4; Difficulty: Easy
Serving Tips
These stuffed Cubanelle peppers are perfect as a main course, especially after a light appetizer or pasta dish. They’re also a fantastic make-ahead meal to enjoy cold on hot summer days. Looking for variation? Try stuffing eggplants or zucchini the same way — or go vegetarian with a couscous and chickpea filling.
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Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or enjoy cold — they’re delicious both ways!
Nutrition Facts – Italian Stuffed Cubanelle Peppers (Per Serving)
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 410 kcal | 21% |
| Total Fat | 24 g | 31% |
| Saturated Fat | 10 g | 50% |
| Cholesterol | 135 mg | 45% |
| Sodium | 620 mg | 27% |
| Total Carbohydrate | 18 g | 7% |
| Dietary Fiber | 3 g | 11% |
| Total Sugars | 5 g | – |
| Protein | 30 g | 60% |
| Calcium | 300 mg | 23% |
| Iron | 3.5 mg | 19% |
| Potassium | 750 mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet.
Frequently Asked Questions (FAQ)
Are Cubanelle peppers the same as Italian peppers?
No, but they’re often used interchangeably. Cubanelle peppers are sweet, thin-skinned, and mild, commonly used in Italian and Mediterranean cooking. Many Italian stuffed pepper recipes feature Cubanelle for their flavor and texture.
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What is in Italian stuffed peppers?
Stuffed Cubanelle peppers with ground beef typically include a mix of meat, soaked bread, eggs, Parmesan, and herbs. This rich and savory bread stuffing makes them one of the best Cubanelle pepper recipes you can try.
Do you have to pre-cook peppers before stuffing them?
No, there’s no need. Roasted Cubanelle pepper recipes like this one are designed to cook the filling and soften the peppers at the same time during baking.
Are Italian Cubanelle peppers hot?
Not at all. Cubanelle peppers are mild and sweet, making them ideal for both cheese stuffed Cubanelle peppers and recipes with savory meat or vegetarian fillings.
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Can you eat Cubanelle peppers raw?
Yes, they’re delicious raw! Their crisp texture and mild taste make them perfect for salads, though they shine most in stuffed Cubanelle peppers recipes.
What do you do with Cubanelle peppers?
You can roast, grill, stuff, or sauté them. From stuffed Cubanelle peppers with sausage and cream cheese to vegetarian stuffed Cubanelle peppers, their versatility makes them a staple in Mediterranean kitchens.
Italian Stuffed Cubanelle Peppers
Equipment
- Baking Dish
- Mixing bowl
- Oven
Ingredients
Peppers
- 2 yellow Cubanelle peppers tops cut off and seeded
- 2 red Cubanelle peppers tops cut off and seeded
Filling
- 500 g ground beef
- 100 g stale bread crusts removed, cut into cubes
- 250 ml whole milk
- 2 eggs
- 150 g provolone cheese coarsely grated
- 100 g Parmesan cheese finely grated
- 1 handful fresh parsley chopped
- 2 cloves garlic crushed
- olive oil for drizzling
- salt and black pepper to taste
Garnish
- fresh rosemary sprigs
Instructions
- Preheat the oven to 350°F (180°C, fan mode). Prepare a baking dish by lightly greasing it with olive oil.
- Trim the crusts off the stale bread, cut into cubes, and soak in whole milk until soft. Once soaked, squeeze out excess milk and set aside.
- In a large mixing bowl, combine the ground beef, soaked bread, eggs, coarsely grated provolone, finely grated Parmesan (reserving a few tablespoons for topping), chopped parsley, salt, and black pepper. Mix until well combined.
- Cut off the tops of the Cubanelle peppers and remove the seeds and membranes. Lightly salt the inside of each pepper.
- Stuff each pepper with the beef mixture, pressing gently to fill completely. Place the stuffed peppers in the prepared baking dish.
- Drizzle olive oil over the peppers and add fresh rosemary sprigs and crushed garlic cloves to the dish for added aroma.
- Bake in the preheated oven for about 40 minutes, or until the peppers are tender and the filling is cooked through.
- Remove the dish from the oven, sprinkle the reserved cheese on top of the peppers, and return to the oven under the broiler for 2–3 minutes until the cheese is golden and bubbly.
- Allow the peppers to rest for a few minutes before serving. Enjoy warm or at room temperature.