34 Delicious Cubanelle Peppers Flavorful Recipes

Get ready to fall in love with Cubanelle peppers! These mild, sweet peppers are about to become your new kitchen favorite, perfect for quick weeknight dinners, vibrant summer meals, and comforting stuffed dishes. We’ve gathered 34 mouthwatering recipes that showcase their incredible versatility and flavor. Let’s dive in and discover delicious new ways to enjoy these wonderful peppers!

Stuffed Cubanelle Peppers with Quinoa and Feta

Oh, you thought bell peppers were the only ones worth stuffing? Let these charming Cubanelles—the slender, sweet-tempered cousins—prove you wrong with their quinoa-and-feta-filled magic, ready to rescue your weeknight dinner from the clutches of culinary boredom.

Ingredients

Cubanelle peppers – 6
Quinoa – 1 cup
Feta cheese – ½ cup, crumbled
Olive oil – 2 tbsp
Onion – ½ cup, diced
Garlic – 2 cloves, minced
Vegetable broth – 1 ½ cups
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Slice each Cubanelle pepper in half lengthwise, then carefully scoop out the seeds and membranes.
3. Arrange the pepper halves in a single layer in a baking dish.
4. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
5. Add the diced onion and cook for 4–5 minutes, until it turns translucent.
6. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
7. Rinse the quinoa under cold water in a fine-mesh strainer to remove its natural bitterness.
8. Add the rinsed quinoa to the saucepan and toast it for 2 minutes, stirring constantly.
9. Pour in the vegetable broth, salt, and black pepper, then bring the mixture to a boil.
10. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, until the quinoa has absorbed all the liquid.
11. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to finish steaming.
12. Fluff the quinoa with a fork, then gently fold in the crumbled feta cheese.
13. Spoon the quinoa-feta mixture evenly into each pepper half, packing it lightly.
14. Drizzle the remaining 1 tablespoon of olive oil over the stuffed peppers.
15. Bake for 25–30 minutes, until the peppers are tender and the filling is lightly golden on top.
16. Let the peppers cool for 5 minutes before serving.

Crisp-tender peppers cradle a fluffy quinoa filling that’s studded with salty, creamy feta crumbles—each bite is a cozy hug with a Mediterranean twist. Try serving these atop a bed of lemony arugula or alongside grilled chicken for a meal that’s as vibrant as your personality.

Sautéed Cubanelle Peppers with Garlic and Herbs

Mmm, let’s be real—sometimes you want a vegetable side dish that doesn’t require a PhD in culinary arts or an hour of your precious Netflix time. This sautéed Cubanelle peppers situation is here to save your weeknight dinner game with maximum flavor and minimal fuss.

Ingredients

Cubanelle peppers – 4 large
Olive oil – 2 tbsp
Garlic – 3 cloves
Fresh oregano – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Wash 4 large Cubanelle peppers under cool running water.
2. Pat the peppers completely dry with paper towels.
3. Slice the peppers into ¼-inch thick rings, discarding the stems.
4. Mince 3 cloves of garlic finely.
5. Chop 1 tablespoon of fresh oregano leaves.
6. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering (about 1 minute).
7. Add the pepper rings to the hot skillet in a single layer.
8. Cook the peppers for 4-5 minutes without stirring until they develop light char marks on one side.
9. Flip each pepper ring using tongs.
10. Continue cooking for another 3-4 minutes until peppers are tender but still slightly crisp.
11. Add the minced garlic to the skillet.
12. Cook for exactly 45 seconds while stirring constantly to prevent burning.
13. Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper evenly over the peppers.
14. Remove the skillet from heat immediately.
15. Stir in the chopped fresh oregano.
16. Transfer the peppers to a serving dish using a slotted spoon.

You’ll love how these peppers maintain a satisfying crunch while the garlic infuses every bite with aromatic goodness. Try piling them atop crusty bread with melted provolone for an instant open-faced sandwich, or toss them into scrambled eggs for a breakfast upgrade that’ll make you feel fancy without the effort.

Cubanelle Pepper and Italian Sausage Casserole

Unbelievably, the most exciting dinner decision you’ll make all week involves throwing everything into one glorious dish and letting the oven work its magic. This Cubanelle pepper and Italian sausage casserole is basically a flavor party where cleanup is the uninvited guest who never shows up—pure kitchen wizardry!

Ingredients

• Italian sausage – 1 lb
• Cubanelle peppers – 4
• Yellow onion – 1 large
• Garlic – 3 cloves
• Marinara sauce – 2 cups
• Shredded mozzarella – 1 ½ cups
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat for 2 minutes.
3. Remove Italian sausage from casings and crumble into the hot skillet.
4. Cook sausage for 6-8 minutes, breaking it up with a spoon, until no pink remains.
5. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the skillet. Tip: Leaving the drippings adds incredible flavor to the peppers and onions!
6. Slice Cubanelle peppers into ¼-inch strips and dice the yellow onion.
7. Sauté peppers and onion in the sausage drippings over medium heat for 5-7 minutes until softened.
8. Mince garlic cloves and add to the skillet, cooking for 1 minute until fragrant.
9. Return cooked sausage to the skillet and stir in 2 cups marinara sauce, ½ tsp salt, and ¼ tsp black pepper.
10. Simmer the mixture for 3 minutes, then transfer to a 9×13 inch baking dish. Tip: Don’t skip the simmer—it helps the flavors marry beautifully!
11. Sprinkle 1 ½ cups shredded mozzarella evenly over the top.
12. Bake at 375°F for 20-25 minutes until the cheese is golden and bubbly. Tip: For extra browning, switch to broil for the final 2-3 minutes, watching closely!
13. Remove from oven and let rest for 5 minutes before serving.

Dig into this masterpiece where the Cubanelle peppers maintain a slight crunch against the savory sausage, all smothered in gooey mozzarella. Serve it over creamy polenta for ultimate comfort food vibes, or scoop it up with crusty bread to catch every last bit of that incredible sauce.

Grilled Cubanelle Peppers with Balsamic Glaze

Mmm, get ready to meet your new favorite side dish that’s basically summer on a plate—these grilled Cubanelle peppers are so good, they’ll have you questioning why you ever settled for plain old bell peppers. With a sweet, smoky char and a tangy balsamic glaze that’s basically liquid gold, this recipe is ridiculously easy but looks (and tastes) like you slaved over a hot grill for hours. Trust me, your taste buds are about to throw a party, and everyone’s invited!

Ingredients

Cubanelle peppers – 4
Olive oil – 2 tbsp
Balsamic vinegar – ¼ cup
Honey – 1 tbsp
Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Rinse the Cubanelle peppers under cold water and pat them completely dry with paper towels.
3. Slice each pepper in half lengthwise and remove the stems and seeds.
4. Brush both sides of the pepper halves evenly with the 2 tablespoons of olive oil.
5. Sprinkle the ½ teaspoon of salt evenly over the oiled peppers.
6. Place the peppers cut-side down on the preheated grill.
7. Grill for 4–5 minutes until you see clear char marks and the peppers start to soften.
8. Flip the peppers using tongs and grill for another 4–5 minutes until tender and slightly blistered.
9. While the peppers grill, combine the ¼ cup balsamic vinegar and 1 tablespoon honey in a small saucepan over medium heat.
10. Bring the mixture to a simmer, then reduce the heat to low and cook for 5–7 minutes, stirring occasionally, until it thickens to a syrup-like consistency.
11. Remove the grilled peppers from the grill and arrange them on a serving platter.
12. Drizzle the warm balsamic glaze evenly over the peppers.
The peppers will be tender with a satisfying smoky crunch from the char, while the sweet-tangy glaze clings to every nook—serve them piled high on crusty bread with goat cheese for an instant appetizer upgrade, or alongside grilled chicken to make any weeknight dinner feel fancy.

Cubanelle Pepper and Chickpea Stew

Fabulously cozy and ridiculously easy, this Cubanelle Pepper and Chickpea Stew is the culinary equivalent of a warm hug on a chilly day—minus the awkward back patting. Forget slaving over a hot stove for hours; this vibrant bowl of comfort comes together faster than you can say “seconds, please!” and packs more flavor than your favorite sitcom rerun.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, chopped
• Cubanelle peppers – 3, sliced
• Garlic – 3 cloves, minced
• Chickpeas – 2 (15 oz) cans, drained
• Crushed tomatoes – 1 (28 oz) can
• Vegetable broth – 2 cups
• Smoked paprika – 1 tsp
• Cumin – ½ tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh parsley – ¼ cup, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in sliced Cubanelle peppers and cook for another 4 minutes until slightly softened.
4. Add minced garlic and cook for 1 minute until fragrant—don’t let it brown! (Tip: Burnt garlic tastes bitter, so keep an eye on it.)
5. Pour in drained chickpeas, crushed tomatoes, and vegetable broth.
6. Sprinkle smoked paprika, cumin, salt, and black pepper over the mixture.
7. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25 minutes. (Tip: Simmering uncovered helps thicken the stew naturally.)
8. Stir in chopped fresh parsley and cook for 2 more minutes. (Tip: Adding parsley at the end preserves its bright color and fresh flavor.)
9. Remove from heat and let rest for 5 minutes before serving.

Velvety chickpeas melt into the smoky tomato broth, while the Cubanelle peppers add a gentle sweetness that’ll have you scooping up every last drop. Serve it over creamy polenta for a textural dream, or dunk crusty bread straight into the bowl—no judgment here!

Roasted Cubanelle Peppers with Mediterranean Vegetables

Zesty, vibrant, and ridiculously easy—these roasted Cubanelle peppers are about to become your new kitchen obsession, proving that sometimes the most delicious meals require minimal effort and maximum flavor. Forget complicated recipes that leave you with a mountain of dishes; this Mediterranean-inspired dish delivers restaurant-quality results with just a handful of ingredients and a trusty sheet pan. Seriously, if you can chop vegetables and turn on an oven, you’re already halfway to a meal that’ll make your taste buds do a happy dance.

Ingredients

Cubanelle peppers – 4
Zucchini – 1 medium
Yellow onion – 1
Cherry tomatoes – 1 cup
Olive oil – 2 tbsp
Garlic cloves – 3
Dried oregano – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice the Cubanelle peppers in half lengthwise and remove the seeds and membranes.
3. Chop the zucchini into ½-inch thick half-moons.
4. Dice the yellow onion into 1-inch pieces.
5. Mince the garlic cloves finely.
6. Combine the peppers, zucchini, onion, cherry tomatoes, and minced garlic in a large bowl.
7. Drizzle the olive oil over the vegetables and toss to coat evenly.
8. Sprinkle the dried oregano, salt, and black pepper over the vegetables and toss again.
9. Spread the vegetables in a single layer on the prepared baking sheet.
10. Roast for 20-25 minutes until the peppers are tender and slightly charred at the edges.
11. Check at the 15-minute mark and give the pan a shake to ensure even cooking.
12. Remove from oven when the tomatoes have burst and the zucchini is golden brown.

Tender and bursting with Mediterranean sunshine, these roasted peppers develop a wonderful smoky sweetness that pairs beautifully with the caramelized onions and juicy tomatoes. Serve them piled over creamy polenta, tucked into warm pita bread with a dollop of tzatziki, or alongside grilled chicken for a complete meal that tastes far fancier than the effort required.

Cubanelle Pepper and Black Bean Tacos

Veggie lovers, brace yourselves for a taco Tuesday that’s about to dethrone your usual routine! These Cubanelle Pepper and Black Bean Tacos are so flavor-packed, they’ll make your taste buds do a happy dance—no sombrero required. Seriously, who knew a pepper could bring this much joy?

Ingredients

Cubanelle peppers – 4
Black beans – 1 can (15 oz)
Corn tortillas – 8
Olive oil – 2 tbsp
Chili powder – 1 tsp
Cumin – ½ tsp
Salt – ½ tsp
Lime – 1

Instructions

1. Slice the Cubanelle peppers into thin strips, discarding the stems and seeds.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
3. Add the pepper strips to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
4. Drain and rinse the black beans thoroughly in a colander.
5. Add the black beans, chili powder, cumin, and salt to the skillet with the peppers.
6. Cook the mixture for 7 minutes, stirring frequently, until the peppers are tender and the beans are heated through.
7. Warm the corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side until pliable. (Tip: Keep them warm by wrapping in a clean kitchen towel.)
8. Squeeze the juice of one lime evenly over the pepper and bean mixture, stirring to combine.
9. Spoon the filling into the center of each warm tortilla.
10. Fold the tortillas in half to form tacos and serve immediately.

Now that’s a taco worth celebrating! The tender Cubanelle peppers offer a mild sweetness that perfectly balances the earthy black beans, while the warm tortillas add a comforting, slightly chewy texture. Try stacking them with a dollop of cool Greek yogurt or crumbling some cotija cheese on top for an extra layer of creamy goodness—your dinner guests will be begging for the recipe.

Turkish-Style Cubanelle Pepper Salad

Well, folks, if your taste buds are tired of the same old salad routine, let me introduce you to the Turkish-Style Cubanelle Pepper Salad—a dish that’s basically a flavor vacation without the jet lag. Whip this up, and you’ll be the hero of your next potluck or Tuesday night dinner slump. It’s so good, you might just forget about boring greens forever.

Ingredients

Cubanelle peppers – 4 large
Red onion – 1 small
Olive oil – 2 tbsp
Lemon juice – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice the Cubanelle peppers in half lengthwise and remove the seeds and membranes.
3. Thinly slice the red onion into half-moons, aiming for uniform pieces to ensure even roasting.
4. Arrange the pepper halves and onion slices in a single layer on the prepared baking sheet.
5. Drizzle 1 tablespoon of olive oil evenly over the peppers and onions, using a brush or your hands to coat them lightly.
6. Roast in the preheated oven for 20–25 minutes, or until the peppers are tender and slightly charred at the edges.
7. Remove the baking sheet from the oven and let the peppers and onions cool to room temperature, about 10–15 minutes.
8. Chop the roasted peppers into bite-sized strips, roughly 1-inch long.
9. In a medium mixing bowl, combine the chopped peppers, roasted onions, remaining 1 tablespoon of olive oil, lemon juice, salt, and black pepper.
10. Toss everything gently with a spoon or your hands until the ingredients are well coated and mixed.
11. Let the salad sit for 5–10 minutes to allow the flavors to meld together before serving. And just like that, you’ve got a salad that’s anything but basic. The peppers bring a mild sweetness with a hint of smokiness, while the lemon juice adds a zesty kick that wakes up every bite. Serve it alongside grilled chicken or stuffed into a pita for a lunch that’s as vibrant as your personality.

Spicy Cubanelle Pepper and Chicken Stir Fry

Ready to turn your Tuesday into a tropical taste explosion? This Spicy Cubanelle Pepper and Chicken Stir Fry is basically a vacation for your taste buds—minus the sunscreen and questionable souvenirs. Get ready to stir up some serious flavor drama in your kitchen!

Ingredients

• Chicken breast – 1 lb
• Cubanelle peppers – 3
• Garlic – 3 cloves
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp
• Red pepper flakes – ½ tsp

Instructions

1. Cut chicken breast into 1-inch cubes and pat completely dry with paper towels.
2. Slice Cubanelle peppers into ¼-inch strips, discarding seeds and stems.
3. Mince garlic cloves until they resemble tiny flavor confetti.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers visibly.
5. Add chicken cubes in a single layer, cooking for 4 minutes without stirring to develop golden-brown crust.
6. Flip chicken pieces and cook for another 3 minutes until no pink remains.
7. Add Cubanelle pepper strips, stirring constantly for 2 minutes until slightly softened.
8. Sprinkle in red pepper flakes and cook for 30 seconds to toast the spices.
9. Add minced garlic and cook for exactly 45 seconds until fragrant but not browned.
10. Pour soy sauce around the edges of the skillet, letting it sizzle for 15 seconds before stirring to combine.
11. Cook entire mixture for 1 final minute, tossing continuously to coat everything evenly.

So there you have it—tender chicken with just the right kick from those Cubanelle peppers creates a texture party in every bite. Seriously, this stir fry brings the heat while keeping things refreshingly crisp. Try serving it over rice or stuffing it into warm tortillas for a next-level flavor fiesta that’ll make your regular dinner routine jealous!

Cubanelle Pepper and Tomato Pasta

Now, let’s talk about that glorious moment when sweet Cubanelle peppers and juicy tomatoes decide to throw the pasta party of your dreams—no RSVP required, just pure, unadulterated carb-loaded joy. This dish is basically summer vacation in a bowl, minus the sunscreen smell and questionable tan lines. Get ready to whip up something so delicious, your fork might just start applauding.

Ingredients

• Olive oil – 2 tbsp
• Cubanelle peppers – 2, sliced
• Garlic – 3 cloves, minced
• Tomatoes – 4 medium, diced
• Pasta – 8 oz
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh basil – ¼ cup, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz of pasta to the boiling water and cook for 9–11 minutes, stirring occasionally to prevent sticking, until al dente (tip: taste a piece at 9 minutes to check firmness).
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers.
4. Add sliced Cubanelle peppers to the skillet and sauté for 5–7 minutes, stirring frequently, until they soften and develop light golden edges.
5. Stir in 3 minced garlic cloves and cook for 1 minute exactly, until fragrant but not browned (tip: burnt garlic turns bitter, so keep an eye on the clock!).
6. Add 4 diced tomatoes and 1 tsp salt to the skillet, then reduce heat to medium-low and simmer for 10–12 minutes, until tomatoes break down into a saucy consistency.
7. Drain the cooked pasta, reserving ½ cup of pasta water.
8. Transfer drained pasta to the skillet with the sauce, tossing to coat evenly.
9. If the sauce seems too thick, gradually add reserved pasta water, 2 tbsp at a time, until desired consistency is reached (tip: the starchy water helps the sauce cling to every noodle).
10. Stir in ½ tsp black pepper and ¼ cup chopped fresh basil, then remove from heat.

The result? A vibrant, silky sauce that clings to each strand like a cozy sweater, with the Cubanelles adding a subtle sweetness that plays perfectly against the tomatoes’ bright acidity. Serve it piled high in shallow bowls, maybe with a cheeky sprinkle of extra basil and a crusty bread sidekick for sauce-sopping duties—because let’s be real, no good sauce should go un-mopped.

Cuban Picadillo with Stuffed Cubanelle Peppers

Feast your eyes on this Cuban classic that’s about to become your weeknight superhero—because who said stuffing peppers couldn’t be a deliciously chaotic adventure? This picadillo is the saucy, savory hug your taste buds have been begging for, tucked snugly into sweet Cubanelle peppers that practically beg to be devoured. Get ready to spice up your dinner routine with a dish that’s as fun to make as it is to eat!

Ingredients

Ground beef – 1 lb
Cubanelle peppers – 6
Yellow onion – 1, diced
Garlic – 3 cloves, minced
Tomato sauce – 1 cup
Green olives – ½ cup, sliced
Raisins – ¼ cup
Ground cumin – 1 tsp
Dried oregano – 1 tsp
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Slice each Cubanelle pepper in half lengthwise and remove the seeds and membranes.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 8 minutes until browned.
7. Drain any excess fat from the skillet using a spoon.
8. Mix in 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper.
9. Pour in 1 cup of tomato sauce and stir to combine, then simmer for 5 minutes.
10. Fold in ½ cup of sliced green olives and ¼ cup of raisins, cooking for another 2 minutes.
11. Spoon the picadillo mixture evenly into the halved Cubanelle peppers, packing it gently.
12. Arrange the stuffed peppers in the prepared baking dish and bake for 25 minutes until the peppers are tender.
13. Remove from the oven and let rest for 5 minutes before serving.

Every bite delivers a tender pepper that gives way to a richly spiced filling, where the briny olives and sweet raisins play a delightful game of tag on your tongue. Serve these beauties over a bed of fluffy rice or with a side of fried plantains for a meal that’s as vibrant as a Havana sunset—leftovers (if any) taste even better the next day, so don’t be shy about making extra!

Creamy Cubanelle Pepper Soup

Hilariously enough, the most comforting soup I’ve made this fall involves zero potatoes, no cream, and somehow still achieves peak coziness—welcome to the magic of Cubanelle peppers, my friends. These mild, sweet peppers transform into the silkiest, most vibrant bowl of comfort that’ll make you question every creamy soup you’ve ever met. Consider this your official permission to embrace pepper-powered perfection.

Ingredients

Cubanelle peppers – 6 large
Olive oil – 2 tbsp
Yellow onion – 1 medium
Garlic – 3 cloves
Vegetable broth – 4 cups
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Slice all 6 Cubanelle peppers in half lengthwise and remove the seeds and membranes.
3. Arrange the pepper halves cut-side down on a baking sheet.
4. Drizzle 1 tablespoon of olive oil evenly over the peppers.
5. Roast the peppers for 20 minutes until the skins are blistered and slightly charred.
6. While the peppers roast, dice 1 medium yellow onion and mince 3 cloves of garlic.
7. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
8. Sauté the diced onion for 5 minutes until translucent and fragrant.
9. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
10. Carefully remove the roasted peppers from the oven and let them cool for 5 minutes.
11. Peel the skins off the peppers—they should slip off easily if properly roasted.
12. Chop the peeled peppers into 1-inch pieces.
13. Add the chopped peppers to the pot with the onions and garlic.
14. Pour in 4 cups of vegetable broth and bring the mixture to a boil.
15. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
16. Stir in 1 teaspoon of salt and ½ teaspoon of black pepper.
17. Carefully transfer the soup in batches to a blender and blend until completely smooth.
18. Return the blended soup to the pot and heat for 2 more minutes over low heat.

But seriously, the texture is so velvety you’ll swear there’s hidden dairy, while the flavor balances sweet pepper notes with a subtle savory backbone. Try swirling in a dollop of Greek yogurt or topping with crispy chickpeas for contrasting textures that elevate this soup from simple to spectacular.

Baked Cubanelle Peppers with Cheese and Basil

Golly, have you ever met a pepper that couldn’t decide if it wanted to be sweet or spicy? Meet the Cubanelle—the indecisive diva of the pepper world that’s about to get a cheesy, basil-infused glow-up in your oven. Get ready to transform these mild-mannered peppers into golden, bubbly vessels of pure joy that’ll make your taste buds do a happy dance.

Ingredients

Cubanelle peppers – 4 large
Olive oil – 2 tbsp
Mozzarella cheese – 1 cup, shredded
Fresh basil – ¼ cup, chopped
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice each Cubanelle pepper in half lengthwise, then use a spoon to scrape out all seeds and membranes.
3. Brush the inside of each pepper half with 1 tablespoon of olive oil, making sure to coat evenly.
4. Arrange pepper halves cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
5. Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper evenly over all pepper halves.
6. Mix 1 cup shredded mozzarella cheese with ¼ cup chopped fresh basil in a small bowl.
7. Divide the cheese-basil mixture evenly among the pepper halves, packing it gently into each cavity.
8. Drizzle remaining 1 tablespoon olive oil over the stuffed peppers.
9. Bake at 400°F for 18-22 minutes until peppers are tender and cheese is golden and bubbly.
10. Let peppers rest on the baking sheet for 3-5 minutes before serving to allow cheese to set.

Look at those beauties! The peppers emerge tender-crisp with sweet, mellow flavor that perfectly balances the stretchy, golden mozzarella. That fresh basil cuts through the richness with herbal brightness, creating little edible boats of pure comfort. Try serving them over creamy polenta or alongside grilled chicken for a meal that’ll have everyone asking for seconds before they’ve finished firsts.

Cubanelle Pepper and Mushroom Risotto

Zesty doesn’t even begin to cover this creamy, dreamy risotto situation. We’re talking Cubanelle peppers and mushrooms joining forces in a rice party so good, you’ll forget all about that sad takeout menu. Get ready to stir up some magic!

Ingredients

• Arborio rice – 1 ½ cups
• Cubanelle peppers – 2, sliced
• Cremini mushrooms – 8 oz, sliced
• Yellow onion – 1, diced
• Garlic – 3 cloves, minced
• Vegetable broth – 4 cups, heated to 180°F
• Dry white wine – ½ cup
• Parmesan cheese – ¾ cup, grated
• Unsalted butter – 3 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat for 2 minutes.
2. Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
3. Add sliced Cubanelle peppers and cook for 3 minutes until slightly softened.
4. Add sliced mushrooms and cook for 5 minutes until they release their liquid and begin to brown.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around the edges.
7. Pour in white wine and cook while stirring until completely absorbed, about 2 minutes.
8. Add 1 cup of hot vegetable broth and stir continuously until liquid is nearly absorbed.
9. Continue adding broth ½ cup at a time, stirring constantly and waiting until each addition is absorbed before adding the next—this should take about 20 minutes total.
10. Test rice for doneness—it should be creamy but still have a slight bite to the center.
11. Remove pot from heat and stir in butter until melted and incorporated.
12. Stir in grated Parmesan cheese until fully melted into the risotto.
13. Season with salt and black pepper, stirring to combine evenly.

Know that glorious creamy texture? That’s the risotto reward for all your stirring efforts. The Cubanelle peppers bring a gentle sweetness that plays perfectly against the earthy mushrooms, while the Parmesan adds that salty punch you crave. Serve it up in shallow bowls topped with extra cheese and maybe a crispy garlic bread sidekick for maximum comfort food vibes.

Fresh Corn and Cubanelle Pepper Fritters

Hooray! We’ve cracked the code on transforming those lingering summer veggies into crispy, golden bites of pure joy that’ll make you forget all about boring side dishes. These fritters are basically summer’s greatest hits album in edible form, ready to party in your mouth.

Ingredients

Corn – 2 cups
Cubanelle peppers – 2
Flour – ¾ cup
Egg – 1
Baking powder – 1 tsp
Salt – 1 tsp
Vegetable oil – ½ cup

Instructions

1. Cut the kernels from fresh corn cobs to yield 2 cups.
2. Dice 2 Cubanelle peppers into ¼-inch pieces, removing seeds and membranes.
3. Whisk 1 egg in a medium bowl until fully blended and pale yellow.
4. Add 2 cups corn, diced peppers, ¾ cup flour, 1 tsp baking powder, and 1 tsp salt to the bowl.
5. Mix with a spatula until ingredients are just combined—don’t overmix or fritters will be tough.
6. Heat ½ cup vegetable oil in a large skillet over medium heat until it reaches 350°F.
7. Drop heaping tablespoons of batter into the hot oil, leaving 2 inches between fritters.
8. Fry for 3-4 minutes until bottoms are deep golden brown and edges look crispy.
9. Flip each fritter carefully using tongs or a slotted spatula.
10. Fry second side for 2-3 minutes until uniformly golden and cooked through.
11. Transfer fritters to a paper towel-lined plate to drain excess oil.
12. Let rest for 2 minutes before serving—this helps the interior set properly.

That satisfying crunch gives way to sweet corn bursts and mild pepper warmth in every bite. Serve them stacked high with a zesty lime crema or crumbled over a fresh greens salad for maximum texture contrast that’ll have everyone asking for your secret.

Conclusion

Versatile and vibrant, these 34 Cubanelle pepper recipes offer endless inspiration for your kitchen! From sizzling fajitas to stuffed delights, there’s something for every taste. We’d love to hear which recipes become your favorites—drop a comment below and share this flavor-packed roundup on Pinterest to spread the pepper love!