Stuffed Cubanelle Peppers [Video+Recipe]
Serving: 4 servings
Ingredients
To make the stuffing
- 2 tablespoons olive oil
- ½ pound ground chicken [0.23 kg] or ground turkey
- 1 red onion minced
- 2 cloves garlic crushed
- ½ teaspoon black pepper freshly-cracked, or ground
- 1½ teaspoon salt (or more, to taste)
- 2 cups leftover rice (see tips below recipe)
- 1 cup tomato sauce
- 1 tablespoon chopped cilantro
To make the tomato sauce
- 3 cups crushed tomato
- 1½ teaspoon garlic cloves crushed
- 1½ teaspoon onion powder dry, ground
- ¼ teaspoon black pepper freshly-cracked, or ground, (or to taste)
- 1 teaspoon salt (or to taste)
- 2 tablespoons olive oil
To assemble the stuffed peppers
- 4 cubanela cubanelle pepper
- Fresh cilantro to garnish
Instructions
1. Heating oven
- Heat oven to 300 ºF [175 ºC].
2. Making the filling
- Heat the oil over very low heat in a skillet, add the ground chicken, add the onion, garlic, and pepper. Cook stirring until the meat has lightly browned.Incorporate tomato sauce and half a cup of water. Once it breaks the boil, add the rice to the pan and mix well. Cook stirring until all the liquid has evaporated. 💡 Use chicken broth instead of water for extra flavor.Remove from the heat and let it cool to room temperature. Incorporate the chopped cilantro and set aside.
3. Making the tomato sauce
- Combine crushed tomato, garlic powder, onion powder, black pepper, salt, and olive oil. Cover the bottom of a lasagna baking pan and set aside.
4. Cleaning the cubanelle peppers
- To clean the cubanelle peppers, cut a slit in the cubanelle peppers and scoop out the seeds and white parts with a small spoon.
5. Stuffing peppers
- Stuff the peppers with the chicken and rice mixture using a tablespoon or teaspoon.
6. Baking
- Place the peppers in the tomato sauce open side up.Cover tightly with aluminum foil. Bake for 25 minutes or until the stuffing is hot.
7. Serving
- Remove from the oven, garnish with the fresh cilantro and serve.
Nutrition
Serving: 2peppers | Calories: 562kcal | Carbohydrates: 58g | Protein: 28g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1591mg | Potassium: 1595mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2381IU | Vitamin C: 215mg | Calcium: 84mg | Iron: 3mg
