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    Stuffed Cubanelle Peppers

    Stuffed Cubanelle Peppers
    Stuffed Cubanelle Peppers
    Stuffed Cubanelle Peppers

    En Español Recipe ↆ

    This stuffed cubanelle pepper recipe is a shameless copy of our niños envueltos, OK, maybe more like a loving homage. The beautiful presentation and flavor, but with less effort.

    Stuffed Cubanelle Peppers

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Serving suggestions
    3. More cubanelle pepper recipes
    4. About this recipe
    5. Recipe

    Why we ❤️ it

    Although I love niños envueltos (Dominican cabbage rolls), the fact is that they are a lot of work, so I decided to make a recipe inspired by these, but with some changes to make them easier and faster to make, but still with lots of flavor and beautiful presentation. If you ever wondered what to do with cubanelle peppers, then you found your answer.

    Another plus of this recipe is that it is made with brown rice, which is an excellent option for cooking brown rice. The result is tender cubanelle peppers, stuffed with juicy meat and rice.

    • Stuffed Cubanelle Peppers
    • Stuffed Cubanelle Peppers
    Stuffed cubanelle peppers

    Serving suggestions

    This aji relleno recipe produces a main dish that already contains several of the elements of a complete meal. The only thing I would add would be a salad, or, better yet, some avocado slices.

    More cubanelle pepper recipes

    If you asked yourself what can you do with cubanelle peppers, this is one of our recipes with stuffed peppers:

    • Cubanelle with avocado salsa
    • Pimiento peppers stuffed with rice and butter beans

    About this recipe

    Esta no es una receta tradicional dominicana, pero todos los elementos son partes de nuestra cocina, y de nuestro gusto nacional.

    Esta receta sirve 4 porciones de un ají relleno cada uno.

    Buen provecho!

    Tia Clara

    Recipe

    Roasted cubanelle peppers
    Keep screen on while cooking

    [Recipe] Cubanelle Peppers Stuffed with Brown Rice and Spicy Chicken

    By: Clara Gonzalez
    Learn how to make this baked stuffed chili recipe with a juicy, flavorful, and spectacular stuffing that combines rice and meat for a complete meal
    5 from 2 votes
    Save for Later Send by Email Print Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Dinner, Lunch
    Cuisine Latino
    Servings 4 servings
    Calories 507 kcal

    Ingredients

    To make the tomato sauce

    • 2 tablespoons olive oil
    • 4 cups tomato, peeled and seeded
    • 2 cloves garlic, crushed
    • ¼ teaspoon oregano (dry, ground)
    • 1 teaspoon salt, (or to taste)
    • ¼ teaspoon pepper (freshly-cracked, or ground), (or to taste)

    To make the stuffing

    • 1 cup brown rice
    • 2 tablespoons olive oil
    • 1 large red onion, grated
    • 2 garlic cloves, crushed
    • 1 pound ground chicken, [0.45 kg]
    • 1½ teaspoon salt, (or more, to taste)
    • ½ teaspoon pepper (freshly-cracked, or ground)
    • 1 tablespoon hot sauce, (or agrio de naranja)
    • ¼ cup basil, chopped

    To assemble the stuffed peppers

    • 8 cubanela (cubanelle pepper)
    • A bunch of basil leaves to garnish

    Instructions
     

    How to make tomato sauce

    • Tomatoes cooked in a pot
      Making the tomato sauce: Heat a tablespoon of olive oil in a skillet over low heat. Add the tomatoes and garlic.
      Cover and simmer until the tomatoes are cooked through, mash them with a potato masher. Add oregano, and salt and pepper to taste. Set aside.
    • Cooking onions
      Making the filling: While you are making the sauce, soak the rice in enough water to cover it, plus an inch. Let it rest for an hour.
      Heat the oil over very low heat, add the onion and garlic, cook and stir until they start to release their aroma. Stir in the chicken, salt, pepper, and hot sauce, increase heat to medium and simmer covered for five minutes.
    • Rice filling
      Cooking rice: Remove all rice from the water. Add the rice to the pan and stir. Add 1 cup of the water in which the rice was soaked and a cup of the tomato sauce you prepared previously (set the rest aside).
      Simmer until almost all the liquid evaporates. Cover tightly, lower heat to the minimum, and simmer for five minutes. Remove the pan from the heat. Mix in the chopped basil.
    • Cleaning the peppers
      Cleaning peppers: Cut a slit in the cubanelle peppers and scoop out the seeds and white parts with a small spoon.
    • Stuffed cubanelles
      Stuffing peppers: Preheat oven to 400 ºF [200 ºC].
      Stuff the cubanelle peppers with the chicken mixture.
    • Roasted stuffed cubanelles
      Roasting peppers: Pour the remaining tomato sauce on a baking pan big enough to accommodate the peppers, or divide between two smaller pans (which is what I did). Place the peppers on the tomato sauce. Cover tightly with aluminum foil. Bake for 25 minutes.
      Remove from the oven, garnish with the basil leaves and serve.

    Nutrition

    Calories: 507kcalCarbohydrates: 47gProtein: 26gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 98mgSodium: 1535mgPotassium: 1183mgFiber: 5gSugar: 6gVitamin A: 1314IUVitamin C: 40mgCalcium: 57mgIron: 3mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR cubanelle peppers recipe, dominican peppers, pepper stuffed with brown rice, stuffed pepper recipe with rice, stuffed pepper rice recipe
    More recipes with: brown rice, chicken, grains, meat, poultry, rice, tomato
    Edited: Apr 9, 2020 | Publish: Oct 7, 2015

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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    Recipe Rating




    Recipe Rating




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    9 Comments
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    Kate
    October 13, 2015 10:01 AM

    Yum! Yum! Yum! I don't have Cubanelle peppers but I have loads of green bell peppers from the garden so I think I'll give this a try this week.

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    Arianne
    January 10, 2022 8:14 PM

    Hi, Tia Clara. This is my 1st time using cubanelle peppers. I'm a little confused as your ingredients say, "hot sauce (or this)". What other option besides hot sauce or was that a typo? Is the hot sauce necessary with all of the other spices? Please let me know. Thanks… Read more »

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    Noelle
    August 23, 2020 9:11 PM

    My family this! Used some leftover baked chicken breasts and cubanelles and tomatoes from our garden. Rice was just a little al dente, might simmer a bit longer next time. Will definitely make again. Thanks5 stars

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    Christina Kasprzak
    August 11, 2020 11:12 PM

    This was really a fantastic recipe. I swapped in ground turkey and I sprinkled goat cheese on top when serving and thy were amazing!5 stars

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