Italian-Style Stuffed Cubanelle Peppers

1. 1

   Cook and stir the sausage in a large skillet over medium heat until it is crumbly and lightly browned, 5 to 8 minutes. Drain the excess grease and move the sausage to a medium bowl.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C).

3. 3

   In the same skillet, heat 1 tablespoon olive oil over medium heat. Cook and stir the onion and the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, beaten egg, cooked rice, Romano cheese, and parsley until well mixed. Season with salt and black pepper. Transfer the mixture to a large bowl.

4. 4

   Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium heat. Cook and stir the Cubanelle peppers in the hot oil until lightly browned, 3 to 5 minutes. Transfer them to a plate to cool slightly.

5. 5

   Stuff the Cubanelle peppers with the rice mixture, using a teaspoon to push it into the tip. Arrange the stuffed peppers in a 10x13-inch baking dish; cover the dish with aluminum foil.

6. 6

   Bake in the preheated oven until the peppers are tender, about 45 minutes. Remove the foil and bake for 15 minutes more.

• Calories 370.04 kcal Moderate
• Protein 19.9 g Good Source
• Carbs 23.86 g Moderate
• Total Fat 21.28 g High
• Saturated Fat 8.55 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 95.93 mg High
• Sodium 890.12 mg High
• Fiber 2.65 g Low Source
• Sugar 1.31 g Low Source
• Added Sugar 1.27 g Low Source
• Calcium 297.04 mg Good Source
• Iron 2.34 mg Moderate
• Potassium 115.94 mg Low Source
• Vitamin A 106.63 mcg_rae Moderate
• Vitamin C 142.62 mg Good Source
• Vitamin D 0.29 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅