This stuffed cubanelle peppers recipe has it all: beautiful presentation, lovely flavor, healthful ingredients, and a low-effort, convenient preparation. It is an excellent 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, (or to taste) – ¼ teaspoon pepper (freshly-cracked, or ground), (or to taste)


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 breast – 1½ teaspoon salt, (or more, to taste) – ½ teaspoon black pepper – 1 teaspoon chili flakes or chili powder – ½ cup of chicken stock TO ASSEMBLE THE STUFFED PEPPERS – 8 cubanelle peppers – A bunch of basil leaves or fresh parsley or cilantro to garnish


To make the tomato sauce, 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 oregano, salt, and pepper to taste. Set aside.

Step 1:

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

Step 2:

To cook the rice, 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, 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.

Step 3:

Preheat oven to 400 ºF [200 ºC].

Step 4:

To clean the cubanelle peppers, 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.

Step 5:

Pour the remaining tomato sauce into a baking pan big enough to accommodate the peppers, or divide it 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.

Step 6:

Remove from the oven, garnish with the basil leaves, and serve.

Step 7:

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