Cubanelle Peppers Stuffed with Italian Chicken Sausage
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.
4 Cubanelle peppers, washed, cut in half long-ways and seeded
1 lb Italian chicken sausage in casing (can be spicy or not depending on your preference).
crushed red pepper flakes to taste
1 cup marinara sauce
Parmesean cheese to taste
Preheat oven to 350°F. Line a baking sheet with aluminum foil. Spray sheet with nonstick spray and line with peppers. Take the sausage and squeeze the meat from the casings into the pepper halves until the peppers are just full. You don’t want any casing in the pepper, just the meat. Sprinkle crushed red pepper flakes on top if you like it spicy and put them in the oven for 20 minutes. The corners of the peppers should be turning brown, and the sausage cooked through.
Take them out of the oven and plate them, two per serving. Pour a ladle of warmed marinara sauce over the peppers and top with Parmesean cheese. Add more crushed red pepper flakes if desired.