This stuffed cubanelle peppers recipe is a loving homage to one of my favorite dishes. It has it all: beautiful presentation, lovely flavor, healthful ingredients, and a low-effort, convenient preparation. It is a great dish for freezing and finishing later, serving to guests, bringing to a potluck, or just serving for dinner.

TO MAKE THE TOMATO SAUCE – 2 tablespoons olive oil – 4 cups tomato peeled and seeded – 2 cloves garlic crushed – ¼ teaspoon oregano dry, ground – 1 teaspoon salt – ¼ teaspoon pepper freshly-cracked TO MAKE THE STUFFING – 1 cup brown rice – 2 tablespoons olive oil – 1 large red onion grated – 2 garlic cloves crushed – 1 pound ground chicken [0.45 kg] or ground turkey – 1½ teaspoon salt (or more, to taste) – ½ teaspoon black pepper freshly-cracked, or ground – 1 teaspoon chili flakes or chili powder – ½ cup chicken stock TO ASSEMBLE THE STUFFED PEPPERS – 8 cubanela cubanelle pepper – A bunch of basil leaves to garnish


Heat a tablespoon of olive oil in a skillet over low heat. Add the tomatoes and garlic.Cover and simmer until the tomatoes are cooked through, mash them with a potato masher. Add oreganosalt and pepper to taste. Set aside.

Make the tomato sauce:

Soak the rice in enough water to cover it, plus an inch. Let it rest for an hour. In a skillet, heat the oil over very low heat, add the onion and garlic, cook and stir until they start to release their aroma. Stir in the chickensaltpepper, and chili powder. Increase heat to medium and simmer covered for five minutes.

Make the filling:

Remove all rice from the water. Add the rice to the skillet and stir. Add 1 cup of the water in which the rice was soaked and a cup of the tomato sauce you prepared previously (set the rest aside), and chicken stock. Simmer until almost all the liquid evaporates. Cover tightly, lower heat to the minimum, and simmer for five minutes. Remove the pan from the heat. Mix in the chopped basil.

Cook the rice:

Preheat oven to 400 ºF [200 ºC]. Cut a slit in the cubanelle peppers and scoop out the seeds and white parts with a small spoon. Stuff the peppers with the chicken mixture.

Clean & stuff the cubanelle peppers

Pour the remaining tomato sauce on a baking pan big enough to accommodate the peppers, or divide between two smaller pans (which is what I did). Place the peppers in the tomato sauce. Cover tightly with aluminum foil. Bake for 25 minutes.

Clean & stuff the cubanelle peppers

– Ready and serve.


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