Prep Time::25 mins
Cook Time:: 1 hr 15 mins
Total Time:: 1 hr 40 mins
Servings::8
Ingredients
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1 pound bulk Italian turkey sausage
2 tablespoons olive oil, divided
1 cup finely chopped onion
1 teaspoon minced garlic
1 cup Italian-seasoned bread crumbs
½ cup Monterey Jack cheese
½ cup mozzarella cheese
1 large egg, beaten
¼ cup cooked rice
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley, or to taste
salt and ground black pepper to taste
8 Cubanelle peppers, stemmed and seeded
Directions
Cook and stir sausage in a large skillet over medium heat until crumbly and lightly browned, 5 to 8 minutes. Drain excess grease and transfer sausage to a medium bowl.
Preheat the oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in the same skillet over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, beaten egg, cooked rice, Romano cheese, and parsley until well combined. Season with salt and black pepper. Transfer to a large bowl.
Wipe out the skillet and heat remaining 1 tablespoon olive oil over medium heat. Cook and stir Cubanelle peppers in hot oil until lightly browned, 3 to 5 minutes. Remove to a plate to cool slightly.
Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10×13-inch baking dish; cover the dish with aluminum foil.
Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and continue baking for 15 minutes more.
Cook’s Note
You can stuff peppers beforehand to save prep time. They also freeze nicely for a make-ahead meal. You can omit the sausage in the mixture when cooking for vegetarians.