Italian Stuffed Frying Peppers Cubanelles Recipe
Ingredients
Scale
4 frying peppers (cubanelles)
5 slices of imported boiled ham or honey ham
1 plumb tomato
1/2 onion
1 egg
1 slice of American cheese
1 teaspoon grated cheese
Salt, pepper, onion powder, and garlic powder to season
2–1/2 TBS olive oil
1/4 cup breadcrumbs
3/4 to 1-1/4 cups tomato sauce
Instructions
- Preheat the oven to 365 F.
- Gather up your peppers, ham, tomato, onion, egg, breadcrumbs, olive oil, American cheese, grated cheese, and seasonings. You’ll also need some tomato sauce, but not till the peppers are almost done cooking.
- Cut the tops off the peppers, separate them from the center stem, and rinse. Don’t throw the tops of the peppers out, as you’ll want to cut them up and use them in the stuffing.
- Clean the seeds out of the rest of the pepper, rinse, and set them aside.
- On a cutting board, chop up the ham, tomato, onion, and pepper tops, then add them to a bowl.
- Crumble up the American cheese and add it to the mixture. Next, add the breadcrumbs and seasonings, then mix well.
- In a separate bowl, beat the egg, then pour it over the stuffing mixture. Add a 1/2 tablespoon of olive oil and mix the stuffing together.
- Take another 1/2 tablespoon of olive oil and grease the sheet pan. Loosely stuff the peppers with the stuffing and place them onto the greased sheet pan.
- Pour the remainder of the olive oil over the stuffed frying peppers and bake uncovered for about 25 minutes. Check the peppers by poking them with a fork to see how much they are tenderizing.
- At around 25 minutes they should be slightly browned. (Note: if the pan is becoming too caramelized, add two tablespoons of water to the bottom of the sheet pan before continuing cooking.)
- After 25 minutes, pull the peppers out of the oven, top them with tomato sauce, tent them loosely with foil, and bake for another 20 minutes.
- Remove from the oven and serve them warm. You may also add more warm sauce to the Italian stuffed frying peppers right before serving them.