Italian Stuffed Cubanelle Peppers
These Italian stuffed Cubanelle peppers are a comforting dish featuring tender peppers filled with a savory mixture of ground beef, soaked bread, cheeses, and herbs. Baked until golden and aromatic, they make for a delightful meal that's both hearty and flavorful.
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.
Notes
These stuffed Cubanelle peppers are versatile and can be enjoyed warm or cold. For a vegetarian version, consider substituting the ground beef with a mixture of couscous and chickpeas. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.