Sausage Stuffed Cubanelle Peppers
Sausage stuffed Cubanelle peppers are packed with sausage, breadcrumbs and lots of Italian flavors then baked in a light tomato sauce.
Ingredients
- 5 large Cubanelle Peppers- cleaned with the tops cut off and seeds removed
- 8 tbs tbs Olive Oil (divided)
- 1 pound Ground Sweet Italian Sausage
- ½ Onion, chooped
- 4 cloves Garlic, chopped
- 1 cup Italian Seasoned Breadcrumbs
- ¾ cup Grated Parmesan Cheese (divided)
- ¼ cup Fresh Basil, shredded
- 2 Eggs
- 2 cups Tomato Sauce
- Salt and Pepper to taste
- 1 tbs Garlic Poweder
- 1 tbs Italian Seasoning
Instructions
- Preheat the oven to 350°
- Heat 2 tbs of olive oil in a large skillet and add the ground sausage, chopped onion and garlic. Lghtly season it with salt and pepper and brown the sausage, breaking it up into small pieces as it cooks. Let it cool slightly.
- In a large bowl, add the cooked sausage mixture, seasoned breadcrumbs, Parmesan cheese, eggs, basil, and 4 tbs olive oil. Seasoning, it with salt, pepper, garlic powder, and Italian seasoning, and stir everything together until it’s evenly combined.
- Evenly distribute the sausage and breadcrumb mixture into each of the cubanelle peppers. Be sure to push the filling down so that it’s tightly packed into each pepper.
- In a large skillet, heat up 2 tbs of olive oil over medium high heat and add the peppers. Working in batches, cook the peppers on each side just until the skin is blistered. Remove them from the oil when done and set aside.
- Add about a cup and a half of tomato sauce into the bottom of a 9 x 13” baking dish. Place the stuffed pepper side-by-side into the baking dish on top of the tomato sauce.
- Sprinkle the top of the peppers with a little bit of salt and evenly distribute the rest of tomato sauce on top of each pepper and a ¼ cup Parmesan cheese.
- Now, place them in the center rack of the oven for 30 minutes. Let the peppers cool, slightly serve warm and enjoy.