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Sausage Stuffed Cubanelle Peppers are classic comfort food with a wonderful depth of flavor. The filling is a super-savory combination of Italian sausage, sharp provolone and Pecorino cheeses, white wine, and your choice of either bread or cauliflower, along with other aromatics. There’s no need to cook the filling separately in this easy weeknight gem. Read on for all the details!
Most stuffed Cubanelle recipes call for cooking the filling ingredients before stuffing them into the peppers. Not this recipe! There is absolutely no need to do this additional step, because all of the ingredients will cook together with the pepper itself.
In addition, by using bread or cauliflower in the filling instead of the more traditional rice option, there is one less ingredient to cook. This is probably the easiest stuffed Cubanelle pepper recipe that you will ever find!
I love that this dish is more or less a complete meal in and of itself, containing lots of veggies and protein, along with a built-in sauce in which the peppers are roasted. It’s so rich in both flavor and texture!
This recipe is very similar in technique and ingredients to Stuffed Artichoke Bottoms with Sausage and Cheese.
What are Cubanelle Peppers?
Also known affectionately as Italian frying peppers, Cubanelle peppers are a variety of mild-tasting peppers with a long, sometimes twisted shape in a bright yellow-green to red shade (if they have fully ripened).
When shopping for Cubanelles, look for peppers that are firm with smooth, unwrinkled skin. As some Cubanelles are quite curvy which can make stuffing them challenging, choose peppers that are straighter if you have the option.
Two Ways To Make This Recipe!
Yes, you read that right! I’ve given you two different options for the filling recipe–one with bread and one with a gluten- and more carb-friendly ingredient, cauliflower.
Bread is an important part of the filling recipe here for both texture and as a change-up from the more traditional rice that is used in most stuffed pepper recipes.
As an alternative to bread and for a gluten-free and lower carb option, you have the choice of using the same amount of chopped cauliflower (a.k.a., cauliflower “rice”) in the recipe–both ways are just as a delicious!
And, as a bonus, neither the bread nor the cauliflower require any prior cooking, as does the more traditional rice filling, resulting in less prep overall!
Why These are the Best Sausage Stuffed Cubanelle Peppers
- No-Cook Filling: Most stuffed Cubanelle recipes call for cooking the filling ingredients before stuffing them into the peppers. Not this recipe! There is absolutely no need to do this additional step, because all of the ingredients will cook along with the pepper itself. In addition, by using bread or cauliflower in the filling instead of the more traditional cooked rice option, there is one less ingredient to cook. This is probably the easiest stuffed Cubanelle pepper recipe that you will find!
- So. Much. Flavor.: Seriously, between the Italian sausage, provolone cheese and white wine, the flavor in these peppers is off the charts! I may actually start using wine in all of my meatball recipes going forward . . .
- To Gluten or Not To Gluten: The choice is yours! You have two ingredient options (bread or cauliflower), both with their individual benefits based on your preferences.
- Perfect for Meal Prep! These peppers are a great option for a make-ahead weeknight dinner as they heat up well and will last several days in the refrigerator. Alternatively, you can make and stuff the peppers in advance, then bake them one-to-two days later with great success.
These Sausage Stuffed Cubanelle Peppers are the real deal when it comes to flavor! I hope that they will become one of your go-to dinner recipes!
Ingredients for Sausage Stuffed Cubanelle Peppers
To make this stuffed pepper recipe, we’ll be using the following ingredients:
- Cubanelle Peppers: The star of the dish! Choose peppers that are firm with smooth, unwrinkled skin. As some Cubanelles are quite curvy which can make stuffing them challenging, select peppers that are straighter if you have the option.
- Italian Sausage: I used hot Italian sausage in this recipe but the choice is yours. If Italian sausage is not your thing, use a ground meat, such as beef, turkey or chicken. Some meats and blends are more lean than others and may affect the texture of the resulting dish. You can also substitute chicken or turkey sausage for the pork.
- Bread or Cauliflower–your choice! Choose cauliflower if you prefer a gluten-free and more carb-friendly option.
- Onions and Garlic: No explanation necessary! Other than to say, small diced works best in this recipe for these important flavor builders.
- White Wine! Adds moisture to the filling and unbelievable flavor to the final dish! Choose a dry white wine that you would drink, such as a Pinot Grigio.
- Cheese: I used two bold-tasting cheeses here–sharp provolone and Pecorino Romano. They complement the other flavors in the dish perfectly! But, if you find them too strong for your tastes, feel free to replace them with something milder, like mozzarella cheese and parmesan.
- Spinach: I like to add nutritious green vegetables whenever I can while cooking. I used baby spinach leaves in this recipe which are tender and cook quickly, but you can use frozen spinach if you prefer. Just be sure to fully defrost it and squeeze as much liquid as possible out before adding it to the filling mixture.
- Eggs: The role of eggs is to bind the meat with the other ingredients so that they do not fall apart or become too flimsy during the cooking process.
- Tomato Basil or Marinara Sauce: This is used on the bottom of the baking pan and then the peppers are arranged on top of it. It adds moisture to the cooking process, but also provides a complementary built-in sauce for the finished dish. Use homemade or your favorite store-bought variety.
If you like to stuff foods, in general, check out my Stuffed Zucchini and Stuffed Italian Peppers recipes.
Sausage Stuffed Cubanelle Peppers, Step-by-Step!
There are basically four easy steps to make this recipe: make the filling, prep the peppers, fill the peppers, and roast the peppers. Here’s how to do it:
- Gather and prep all ingredients. Preheat oven to 350˚F and arrange a rack in the center of the oven. Then, make the filling: combine the sausage, bread or cauliflower, onion, spinach, white wine, cheeses, egg, garlic and ground black pepper in a bowl and mix well.
- PRO-TIP: Let this mixture sit for a few minutes to allow the ingredients to meld together before stuffing the peppers.
- Prep the Cubanelle peppers by first cutting off the tops and gently removing as many seeds as you can with either a spoon or your fingers.
- Cut a very small piece of the pepper off the bottom to make a small hole or slit.
- PRO-TIP: This will allow steam to escape during the cooking process and prevent the peppers from potentially bursting.
- Season the inside of each pepper with a light sprinkling of salt and pepper.
- PRO-TIP: Don’t skip this small but important step!
- Next, stuff the peppers using either your fingers or a long skinny spoon (like an iced tea spoon). Do your best to fill the whole pepper, but don’t worry too much if the filling does not get all the way down to the bottom. Many Cubanelle peppers have curved shapes that make stuffing them a bit challenging.
- PRO-TIP: If you have filling leftover after having stuffed all the peppers, form them into small meatballs and pan-fry them for a delicious snack!
- Place the tomato sauce on the bottom of a nonstick baking dish that is large enough to hold all the peppers. Or, use more than one baking dish. Then, drizzle a bit of olive oil into the sauce.
- Nestle the stuffed Cubanelles on top of the sauce (they can touch each other) and drizzle them lightly with olive oil.
- Cover the baking pan securely with foil and roast in the oven for 20 minutes, then remove the foil and bake an additional 30-40 minutes. The peppers are finished cooking when they have reached an internal temperature of 165˚F. Use a stem thermometer to test the internal temperature.
- Remove the pan from the oven and change the oven setting to broil. Sprinkle the remaining ¼ cup Pecorino cheese over the peppers and place them under the broiler for 1-2 minutes only to lightly char. (This last step is optional.)
- Let the roasted stuffed peppers rest for about 5 minutes, then transfer them to a serving platter and either drizzle some sauce from the pan over them or serve the sauce on the side. Buon Appetito!
Recipe Variations and Substitutions
Here are a few ideas for twists on this recipe:
- Change the Protein: If Italian sausage is not your thing, use a different ground meat such as turkey, chicken or beef. Some meats and blends are more lean than others and may affect the texture of the resulting dish. Chicken or turkey sausage can also be substituted for the pork.
- Make it Gluten-Free or Carb-Friendly: This is an easy one-just choose the cauliflower option in the recipe! One of the great things about this recipe is the built-in option to carb or not to carb. If you are looking for a whole grain option, cooked farro, kamut or quinoa are all great ingredients to use in place of the bread.
- Add Some Heat! Choose hot Italian sausage, plus add a pinch of crushed red pepper in either the stuffing mixture, the marinara, or both! And, don’t forget to drizzle some homemade Italian chili oil over the finished product!
- Try a Different Cheese or Non-Dairy Product: If sharp provolone and Pecorino are too strong for you, mild mozzarella, Monterey jack, havarti and savory parmesan are great alternatives. If you are not a fan of dairy, in general, feel free to substitute the cheeses with your favorite non-dairy cheeses, or just omit the cheese completely.
- For a crispier finish, try some breadcrumbs sprinkled on the peppers along with the final sprinkling of Pecorino and before they are placed under the broiler.
- And, if you don’t like the idea of stuffing the whole pepper, you can also cut the Cubanelles in half lengthwise and stuff each half separately, as in my Italian Stuffed Pepper recipe.
Serving Suggestions and Storage
Sausage Stuffed Cubanelle Peppers are definitely a hearty main course. Some great accompaniments for this dish are:
- A simple pasta with garlic and oil or fresh tomato sauce.
- Tuscan Panzanella Salad;
- Green Beans in Tomato Sauce;
- Green Beans with Potatoes;
- Sautéed Broccoli Rabe;
- Zucchini a Scapece with Mint and Vinegar;
- Roasted Garlic Mashed Potatoes, and
- A simple mixed green salad with a light wine vinaigrette.
And, I almost always love to drizzled these stuffed peppers with some homemade spicy pepper oil for a little heat!
To store leftovers, cool the stuffed peppers completely, then refrigerate them in an airtight container for up to 5 days.
You can also freeze them in an airtight freezer container for up to 3 months. (On many occasions I have made these in a larger batch with the intention of freezing them for future dinners.) The stuffed peppers do not need to be completely thawed before reheating. Reheat, covered, in a 325°F oven for about 30 minutes or until heated through.
Frequently Asked Questions
Here are answers to some frequently asked questions about Sausage Stuffed Cubanelle Peppers:
While I think of Cubanelles as a 100% sweet pepper, they supposedly have a slight amount of heat to them and actually register at 100-1000 on the Scoville heat scale (SHU). (For reference, a regular bell pepper measures 0 SHU and a mild banana pepper measures 900 SHU.) Having said this, you would be hard pressed to notice any heat level in a Cubanelle pepper.
Cubanelle peppers are actually also known as Italian frying peppers. And, as such, they are so delicious fried, either whole or having been stemmed and seeded, and enjoyed in sandwiches, with eggs, and so many other ways. Check out my Fried Italian Sweet Pepper recipe for more ideas about this.
Similarly, you can roast Cubanelle peppers whole as in my Long Hot Peppers recipe.
Finally, since Cubanelle peppers are tender and have a thin skin, they are an excellent option for any quick-cooking application. They are often used in sofrito, the aromatic base for many Mediterranean and Latin American dishes. They can be sliced or diced and used as you would any bell pepper, for sautéing, roasting, soups–just about anything!
For sure! Sausage Stuffed Cubanelle Peppers is a great make-ahead dish.
The filling mixture can be made in advance and held, covered, in the refrigerator for one to two days until you are ready to use it. Similarly, the peppers can be stuffed and held, raw, in the refrigerator for up to one day before baking. While you technically can freeze the raw stuffed pepper, I do not recommend it as it will compromise the quality and texture of the dish.
Anaheim chile peppers are similar to Cubanelles and make a good replacement, with a bit more heat. Some other good alternative peppers are: bell peppers, banana peppers, poblano peppers or Hungarian wax peppers, the last two with a bit more heat. You can even use jalapeño peppers if you enjoy the heat level!
Depending on the size and shape of the pepper used, you can either stuff it whole as in this recipe or cut the peppers in half and stuff each half separately, as in my Italian Stuffed Pepper recipe.
Bread is an important part of the filling recipe for both texture and as a change-up from the more traditional cooked rice.
As an alternative to bread and for a gluten-free and lower carb option, you have the choice of using the same amount of chopped cauliflower (a.k.a., cauliflower “rice”) in the recipe. The finished product may be a bit more watery if using cauliflower, as the cauliflower will release liquid while cooking. But, this is nothing to be concerned about, and the flavor is just as delicious.
If you are not sure which to use, try both! Use bread in half the recipe and cauliflower in the other have and decide which you like better.
For some additional information about cauliflower rice, click here.
More Italian Recipes with Peppers
If you love peppers, here are a few more to try out:
- Stuffed Italian Peppers–stuffing with beef, sausage, orzo pasta and mozzarella
- Fried Italian Sweet Peppers–a seasonal favorite
- Roasted Long Hot Peppers–an easy technique for all types of peppers
- Spicy Hot Pepper Oil–the condiment you didn’t know you were missing!
Kitchen Tools for Sausage Stuffed Cubanelle Peppers
To make Italian Stuffed Cubanelle Peppers, you’ll need the following:
- Measuring cups and spoons
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Multiple bowls to hold prep
- Cheese grater (optional)
- Baking pan
- Aluminum foil
- Oven mitts
- Stem thermometer
- Serving utensils and platter
More Great Recipes to Try
I hope that you are enjoying Mangia With Michele and all of my Italian recipes!
If you’ve tried Sausage Stuffed Cubanelle Peppers or another recipe here, please let me know in the comments below. I love hearing from you!
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Sausage Stuffed Cubanelle Peppers without Rice ~ Two Ways!
Ingredients
For The Filling:
- 1 pound hot or sweet Italian pork sausage, casings removed
- 2 cups diced day-old bread OR finely chopped cauliflower (aka, cauliflower “rice”–See Instructions and Note below.)
- ½ cup small diced yellow onion
- 2-3 ounces baby spinach (See Note below if using frozen spinach.)
- ¼ cup dry white wine such as Pinot Grigio
- 2 ounces sharp provolone cheese, crumbled, grated or chopped
- ¼ cup grated Pecorino Romano cheese
- 1 large egg, beaten
- 1 Tbsp finely chopped garlic
- ¼ tsp black pepper
For The Peppers:
- 2 pounds Cubanelle peppers (8 to 9 peppers)
- Pinch salt and black pepper
- 2-3 cups marinara/tomato basil sauce (either homemade or store bought)
- Olive Oil
- ¼ cup grated Pecorino Romano cheese
Instructions
- Preheat oven to 350˚F and arrange a rack in the center of the oven. Decide if you are using bread or cauliflower in the filling mixture. (Cauliflower is a gluten-free and lower carb option.) Then, prep all ingredients according to specifications above.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Make the filling: Combine the sausage, bread or cauliflower, onion, spinach, white wine, cheeses, egg, garlic and black pepper in a bowl and mix until well-combined. If you are so inclined, pan-fry a small amount of the stuffing mixture and taste test to check seasonings before stuffing the peppers. Adjust seasonings if necessary. Let this mixture sit for a few minutes to allow the ingredients to meld together before stuffing the peppers.1 pound hot or sweet Italian pork sausage,, 2 cups diced day-old bread OR finely chopped cauliflower, ½ cup small diced yellow onion, 2-3 ounces baby spinach, ¼ cup dry white wine, 2 ounces sharp provolone cheese,, ¼ cup grated Pecorino Romano cheese, 1 large egg,, 1 Tbsp finely chopped garlic, ¼ tsp black pepper
- Meanwhile, prep the Cubanelle peppers by first cutting off the tops and gently removing as many seeds as you can with either a spoon or your fingers. Then, cut a very small piece of the pepper off the bottom to make a small hole or slit. This will allow steam to escape during the cooking process and prevent the peppers from potentially bursting.2 pounds Cubanelle peppers
- Season the inside of each pepper with a light sprinkling of salt and pepper.Pinch salt and black pepper
- Next, stuff the peppers using either your fingers or a long skinny spoon (like an iced tea spoon). Do your best to fill the whole pepper, but don’t worry too much if the filling does not get all the way down to the bottom. Many Cubanelle peppers have curved shapes that make stuffing them a bit challenging.
- Place the tomato sauce on the bottom of a nonstick baking dish that is large enough to hold all the peppers. Or, use more than one baking dish. Then, mix in a small drizzle of olive oil with the sauce.2-3 cups marinara/tomato basil sauce, Olive Oil
- Nestle the stuffed Cubanelles on top of the sauce (they can touch each other) and drizzle them lightly with a small amount of olive oil.
- Cover the baking pan securely with foil and roast in the oven for 20 minutes, then remove the foil and bake an additional 30-40 minutes. The peppers are finished cooking when they have reached an internal temperature of 165˚F. Use a stem thermometer to test the internal temperature.
- Remove the pan from the oven and change the oven setting to broil. Sprinkle the remaining ¼ cup Pecorino cheese over the peppers and place them under the broiler for 1-2 minutes only to lightly char. (This last step is optional.)¼ cup grated Pecorino Romano cheese
- Let the roasted stuffed peppers rest for about 5 minutes, then transfer them to a serving platter and either drizzle some sauce from the pan over them or serve the sauce on the side. Buon Appetito!
Notes
- If using the gluten-free cauliflower option, either purchase cauliflower “rice” or finely chop cauliflower. Click here for some additional information about cauliflower rice. Note that the finished peppers may be a bit more watery if using cauliflower, as the cauliflower will release liquid while cooking. But, this is nothing to be concerned about.
- Fresh baby spinach is the quicker and easier option for this recipe, but if you prefer to use frozen chopped spinach, just be sure to fully defrost it and squeeze as much liquid as possible out of it before proceeding with the recipe.
- The filling mixture can be made in advance and held, covered, in the refrigerator for one to two days until you are ready to use it. Similarly, the peppers can be stuffed and held, raw, in the refrigerator for up to one day before baking. While you technically can freeze the raw stuffed pepper, I do not recommend it as it will compromise the quality and texture of of the dish.
- If you prefer, you can cut the Cubanelles in half lengthwise and stuff each half separately instead of the whole pepper, as I have done in my Stuffed Italian Peppers recipe. (Stuffing them whole is the more traditional method.)
- If you have filling leftover after having stuffed all the peppers, form them into small meatballs and pan-fry them for a delicious snack!
- To store leftovers, cool the stuffed peppers completely, then refrigerate them in an airtight container for up to 5 days or freeze them in a freezer container for up to 3 months. The stuffed peppers do not need to be completely thawed before reheating.
Making this again today!! The dish is so flavorful! My husband LOVES the extra filling I made into the suggested meatballs. Perfect dish to add into the weekly rotation.
I made this recipe today and had it for my lunch. It is absolutely delicious!!! I was never a big fan of meat stuffed peppers, however, the sausage in this recipe brings it to a whole new level. I also liked the fact that the recipe calls for cubanelle peppers rather than bell peppers. Thank you for this delicious recipe!
Absolutely loved this recipe. So full of flavor and easy to make. Definitely going to be a go to dish in this house. Thanks for sharing !
I just finished making these for the third time this summer, and have several trays in the freezer for later. I used chard and arugula from my garden, since it isn’t spinach season any longer, and it worked fine. I do love this receipe, thanks!
Char and arugula is a great substitution! So glad you like the recipe.
Tanti grazie!!! My mom and dad both from Italy so we have very high standards! My mom made everything from scratch and my dad grew all our vegetables figs, beans, lettuce etc. I guess I’m just a food snob. I loved that these cubanelles were not stuffed with rice. My mom always stuffed them with a breadcrumb mixture. But your recipe was delicious. The sausage really added to the flavor! Fantastic!
Prego! I’m SO happy that you enjoyed the recipe, Lucia! And, I agree about the rice!
Your recipe, Sausage Stuffed Cubanelle Peppers is excellent. Using riced cauliflower was a delicious alternative to rice in this recipe. I served the peppers with pasta noodles drizzled with olive oil and additional Romano cheese. The sauce from the dish was excellent with the pasta as well. The recipe is a keeper!
I’m so happy that you loved the recipe, Eva! I agree – the cauliflower is a nice alternative! 🙂
Delicious! I made this recipe with bread – it was excellent for dinner and just as good the next day for left over lunch. Will definitely make this again
Thanks for your comment, Kristin! Very happy that you enjoyed the recipe. 🙂
I made the Sausage Stuffed Cubanella Peppers tonight for dinner, they were delicious and your instructions were spot on and easy to follow! My family and I loved them! Thank you for sharing!!!
I’m SO glad that you and your family enjoyed the recipe, Adina! Thank you so much for your comment. 🙂
This recipe was AMAZING! My family loved it. We will definitely be making it again. Thank you!
Thanks for your comment, Megan. I’m so happy that you and your family loved this recipe! 🙂
I was a bit skeptical with the white wine in the recipe, but I am converted! Wow-incredible flavor in this recipe. Thank you!