How to make Italian stuffed cubanelle peppers

The Italian stuffed cubanelle peppers. If you like Italian food, this is a very delicious recipe for you!!!

INGREDIENTS:

• 4 cubanelle peppers, topped and seeded
• 1 small onion, diced
• 1 lb bulk Italian sausage
• 4 garlic cloves, mashed and minced
• 1 (14 ounce) can crushed tomatoes
• 6 oz chicken stock
• 1/4 cup of chopped fresh basil
• 1 cup of pre-cooked rice
• 1/4 cup of grated mozzarella cheese
• Pinch of cayenne pepper
• Salt to taste

METHOD:

1. Preheat oven to 400 degrees. In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
2. Add garlic and cook for about 40 seconds, until fragrant.
3. Add crushed tomatoes. (I used diced tomatoes & ran them through the blender for a second to cut down on large tomato chunks), chicken stock, and fresh basil. Stir together until basil is wilted. If mixture is too watery, let cook down until slightly thickened.
4. Place mixture into a large bowl with rice, cayenne, and mozzarella cheese. Stir well to combine. Season with salt and pepper to taste.
5. Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. (I used the extra as a bed for the peppers). 
6. Place peppers in a casserole dish and cover with foil. Bake for 40-45 minutes until stuffing is heated through and peppers are tender. Serve hot.