Italian Sausage Stuffed Cubanelle Peppers

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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Yield: 4 Servings


4 Cubanelle Peppers
1 lb ground Italian Sausage
1/4 cup panko breadcrumbs
1/4 cup fresh flat-leaf parsley, chopped
1 egg, beaten
1 cup shredded mozzarella cheese
1/2 jar of your favorite spaghetti sauce


Preheat oven to 350 degrees. Spray a 9×13 pan with pam, and cover bottom with a bit of spaghetti sauce, just to keep everything moist. Sauté onion and minced garlic in 1 tablespoon olive oil until soft and translucent. Add the ground Italian sausage and sauté until no longer pink. Pour pork mixture into a large bowl and add bread crumbs, salt and pepper, 1/4 cup chopped fresh parsley and one beaten egg. Stuff them into halved cubanelle peppers. Top with remaining sauce and shredded mozzarella. Cover and bake for 50 minutes, uncover and bake an additional 10 minutes. Serve alongside a nice green salad and some crusty bread.

Adapted from a recipe from My Retro Kitchen, 2013