Mexi-Itali 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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Yields 6 Servings


  • 6 cubanelle peppers (red and/or green) – slice off the very top of each pepper and   remove seeds. Finely slice up the tops and set aside, discarding the stems.
  • 1lb of lean ground veal
  • 1 cup (qty before cooking) of Dainty Long grain and Wild rice blend, cook according to package instructions, set aside
  • 1 small white onion, diced
  • 1 clove of garlic, minced
  • 2 cups  tomato sauce.
  • 1/2 cup of shredded Mexican cheese blend.
  • Ground cumin
  • Salt/pepper
  • Olive oil


Preheat your oven to  to 350F

Spread a thin layer of tomato sauce at the bottom of your casserole dish and set aside.

Pour two counts of olive oil into your skillet and heat on medium heat.

Saute onion and garlic until soft (salt onions a little while cooking)

Add ground veal to your skillet and break down with a wooden spoon. Cook until almost done.

Add sliced peppers (from pepper tops) into the meat and sauté until slightly softened. When meat seems fully cooked…

Add a couple of dashes of cumin along with your desired amount of Taco and Nachocheese and fold into the meat.

Check meat for seasoning and add salt if necessary.

Add rice and tomato sauce (reserving about 1/2 cup) and combine with meat. Again you may like it saucy – adjust to your liking.

Stuff each pepper with mixture using a large spoon, making sure to press it down to the very bottom of each pepper and fill to the top.

Arrange peppers into the casserole dish. Add reserved sauce on top but do not cover the whole top. (Leave some parts of the peppers bare)

Cover with foil and bake for 45-50 minutes.

Remove foil and broil for a few minutes until tops have just started to char


Recipe from Stephanie Mormina, 2014