Savor the Flavors with our Delectable Stuffed Cubanelle Pepper Recipe

Introduction

Are you craving a burst of flavor in every bite? Look no further than our tantalizing recipe for stuffed cubanelle peppers. These vibrant, banana-shaped peppers are mild and sweet, making them the perfect vessel for a mouthwatering stuffing. Whether you’re vegetarian or a meat lover, this versatile dish can be tailored to suit your palate. Let’s dive into our step-by-step guide to create a dish that will surely elevate your culinary expertise.

Ingredients

For this delightful recipe, you will need the following ingredients:

• 6 cubanelle peppers
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup cooked ground turkey or lentils for a vegetarian option
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions

1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper.
2. Cut the tops off the cubanelle peppers and remove the seeds and membranes.
3. In a large bowl, combine the cooked quinoa, diced onion, minced garlic, cherry tomatoes, ground turkey or lentils, parsley, feta cheese, oregano, paprika, salt, and pepper.
4. Stuff the cubanelle peppers with the mixture and place them in the prepared baking dish.
5. Drizzle the stuffed peppers with olive oil and cover the dish with aluminum foil.
6. Bake for 25-30 minutes or until the peppers are tender.
7. Remove the foil and bake for an additional 5-10 minutes to achieve a golden brown top.
8. Once done, allow the stuffed cubanelle peppers to cool slightly before serving.

FAQ

Can I make the stuffed cubanelle peppers in advance?

Yes! You can prepare the stuffed cubanelle peppers ahead of time and refrigerate them for up to 24 hours. When ready to serve, simply bake them according to the instructions.

Can I freeze the stuffed cubanelle peppers?

Absolutely! After baking, allow the stuffed cubanelle peppers to cool completely. Then, wrap them individually in plastic wrap and store them in an airtight container in the freezer for up to 3 months. To reheat, simply thaw and bake until heated through.

Can I substitute the quinoa with rice?

Certainly. You can swap quinoa for cooked rice if desired. Both grains work wonderfully in this recipe, so feel free to use whichever you prefer.

How can I make the dish spicy?

To add a kick of heat, consider incorporating diced jalapeños or a sprinkle of red pepper flakes into the stuffing mixture for a fiery twist on this stuffed cubanelle pepper recipe.

What can I serve alongside the stuffed cubanelle peppers?

These stuffed peppers pair excellently with a side salad, roasted vegetables, or crusty bread. Additionally, a dollop of Greek yogurt or a drizzle of balsamic glaze can elevate the flavors and presentation of this delectable dish.