Top Rated Cubanelle Pepper Recipes

chili
This spicy chili highlights the flavors of a steak enchilada, all the way down to using flour tortillas to make the tortilla chips served with the chili. 
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Bone-in chicken is the best to make with soup because it adds a nice depth of flavor. This is an Asian version on a classic chicken and pea soup.  Click here to see more recipes on Cindy's Table. Click here for the 5 Chicken Soups to Fight Off a Cold  Click here to see 101 Ways to Cook Chicken
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Light & Tasty
Find recipes for Chicken-Stuffed Cubanelle Peppers and other Course recipes. Get all the best recipes at . Recipe directions: Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, salsa, chicken, bread crumbs and rice. Spoon into peppers.
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Dreamer in Ontario
Many of us are familiar with peppers roasted on the grill. This recipe takes it a step further by stuffing the peppers with cheese to make a delicious appetizer or side dish. This recipe comes from The Vegetarian Grill by Andrea Chesman. I highly recommend this cookbook for vegetarians and non vegetarians alike. I haven't tried a bad recipe yet. NOTE: Cooking includes standing times.
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Totlxtc
Ingredients: * 6 Cubanelle peppers or mild banana peppers * 2 eggs * 1 cup salsa * 3 cups shredded cooked chicken breast * 3/4 cup soft bread crumbs * 1/2 cup cooked long grain rice * 2 cups meatless spaghetti sauce, divided * Cut tops off peppers ...
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mountainmama
Here's a different take on traditional stuffed peppers. Substitute chicken for the beef and use Cubanelle peppers in place of the green peppers that are usually featured in such a dish.
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KEIFFER007
A succulent sweet pepper, stuffed, and topped with ground sirloin and cheese, this is the best stuffed pepper you will ever have. You will remember this dish.
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Austin nielson
Peppers!
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Tony Maws
Cubanelles are long, sweet peppers that are usually light green (you can occasionally find red ones as well) and sometimes have a slight kick. After chef Tony Maws of Cambridge, Massachusetts’s Craigie Street Bistrot (an F&W Best New Chef 2005) chars the peppers, he blends them with green hot sauce and serves the puree with meaty mushrooms and runny poached eggs.
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SarasotaCook
I love these on the grill, but if the weather is not cooperating, the oven will work just fine. A spicy, cheesy stuffing with fresh vegetables make this a wonderful side dish. Cut in half, stuffed high and baked or grilled until golden brown and the peppers get tender. Serve these with some grilled chicken and fresh fruit, or as a main course with a side of rice and a salad make for great dinners.
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