Italian Stuffed Cubanelle Peppers

Ingredients and Weight:

• 8 Cubanelle peppers (approx. 1.25 lbs)
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1 (15 ounce) can tomato sauce
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut the Cubanelle peppers in half lengthwise and remove the seeds and ribs.
3. In a large skillet, brown the ground beef over medium heat. Add the onion, green bell pepper, and red bell pepper and cook until softened.
4. Stir in the tomato sauce, Parmesan cheese, basil, parsley, salt, and pepper. Simmer for 5 minutes.
5. Stuff the Cubanelle pepper halves with the filling.
6. Place the peppers in a baking dish and bake for 45-50 minutes, or until the peppers are tender and the filling is bubbly.

Nutritional Information:

• Calories: 250 per serving (1 stuffed pepper)
• Protein: 15g
• Fat: 18g
• Carbohydrates: 15g

Dish Characteristics:

• Savory and flavorful
• Tender and juicy Cubanelle peppers
• Rich and satisfying filling
• Perfect for a weeknight dinner or special occasion

User Comments:

• "These stuffed peppers were delicious! The filling was flavorful and the Cubanelle peppers were so tender." - Mary B.
• "I loved the combination of flavors in this dish. The Parmesan cheese and fresh basil really made the filling stand out." - John S.
• "I'm not usually a fan of stuffed peppers, but these were amazing. They were easy to make and packed with flavor." - Jennifer H.

Special Precautions and Tips:

• Be careful not to overfill the peppers, as they will expand during baking.
• If you don't have Cubanelle peppers, you can use bell peppers instead.
• To make the dish ahead of time, prepare the peppers and filling as directed. Stuff the peppers and place them in a covered baking dish. Refrigerate for up to 24 hours. When ready to bake, bring the peppers to room temperature and bake as directed.