Sausage-Stuffed Cubanelle Peppers

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Sausage-Stuffed Cubanelle Peppers


  • 12 cubanelle peppers (frying peppers)
  • 1 tablespoon olive oil
  • 2 pounds sweet Italian sausage with fennel seed, removed from casings
  • 1 small onion, chopped
  • 2 red finger chiles or Fresno chiles, seeded and thinly sliced
  • 5 - 6 cloves garlic, chopped
  • 1 teaspoon cumin
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 1/2 cup flat-leaf parsley, chopped
  • 2 cups crumbled feta or sharp provolone, shredded


Preheat the broiler. Broil the peppers, turning occasionally, until blistered and softened, about 8 minutes. Let cool slightly, then cut a long strip out of one side of each chile; chop up the trimmings. Gently seed the peppers to make charred pepper boats.

In a large skillet, heat the oil, one turn of the pan, over medium-high. Add the sausage and cook, breaking up with a spoon and stirring occasionally, until browned, about 5 minutes. Add the onion and chiles and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chile trimmings. Cook, stirring often, until aromatic, about 1 minute. Add the tomato paste; stir until the color darkens, about 1 minute. Add the stock, reduce the heat to low and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley.

Divide the mixture among the chiles, top with the cheese and broil until golden, about 2 minutes.