Ingredients
* 6 cubanelle peppers (also “Italian frying peppers”)
* ¼ cup plus 2 tablespoons olive oil
* ¼ cup rice wine vinegar
* 1/8 teaspoon salt, plus more to taste
* Ground pepper to taste
* 3 tablespoons unsalted butter
* 2 large sweet onions, such as Maui or Vidalia, peeled and cut into rings 1-inch wide
* ½ cup light-colored miso
* 1 teaspoon Japanese mustard paste, preferably S&B brand, or other prepared mustard
* 4 skinless salmon fillets, about 6 ounces each
Directions
Light a gas burner or flame grill. Hold a pepper with tongs directly over the flame and roast until blackened, rotating for even blistering. Place pepper in a paper bag and loosely fold bag. Repeat with remaining peppers. When cool, peel and seed. Cut 4 peppers into 1-inch squares. Reserve scraps. (Or, if you have only an electric oven, roast peppers in a baking pan for 45 minutes at 350°F, rotating them every 15 minutes.)
Chop remaining 2 peeled peppers and place in blender along with reserved scraps. Add ¼ cup of the oil and 2 tablespoons of the vinegar. Puree until smooth. Season with salt and pepper.
Preheat oven to 325°F.
In a shallow pan over low heat, combine butter, onion rings, ¼ cup water, and a sprinkle each of salt and pepper. Cover pot and cook until onions are tender, about 20 minutes. Drain. Add pepper purée and stir to bind onions with purée.
In a bowl, whisk together miso, remaining 2 tablespoons vinegar, and 2 tablespoons oil, mustard, 1/8 teaspoon salt, and several twists of ground pepper. Arrange fillets on a lightly oiled baking sheet. Brush a generous amount of miso dressing on the top sides of the fillets. Bake 8 to 10 minutes for medium-rare. Transfer fillets to a broiler and broil until tops are lightly browned, about 4 minutes.
To serve, dollop some onion-pepper mixture on each of 4 plates. Lay a salmon fillet on the sauce and garnish servings with roasted cubanelle pepper squares. Serve immediately.
Basic Stuffed Cubanelle Peppers
Ingredients
* 1 cup water
* 1/2 cup white rice
* 3 tablespoons extra-virgin olive oil
* 1 pound lean ground sirloin
* 1 (14 ounce) can tomato sauce
* 1 teaspoon garlic salt
* 1 teaspoon kosher salt
* 1 teaspoon cracked black pepper
* 2 green onions, chopped
* 4 cubanelle peppers, halved lengthwise and seeded
* 1 (14 ounce) can tomato sauce
* 1 tablespoon dried parsley
* 1 tablespoon packed brown sugar
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 3/4 cup shredded mozzarella cheese
Directions
1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9×13 inch baking dish. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers.
5. Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.
Cubanelle Peppers Stuffed with Italian Chicken Sausage
This is such a great meal if you’re craving Italian food but don’t want the carbs. I serve it with a big salad and some rapini and feel satisfyingly full every time. But best of all, it’s good for you. Go ahead and have seconds!
4 Cubanelle peppers, washed, cut in half long-ways and seeded.
1 package of Italian chicken sausage in casing (can be spicy or not depending on your tastes) it ends up being around 1lb., give or take.
Crushed red pepper flakes to taste
1 cup (approx.) marinara sauce
Parmesan cheese to taste
Pam or other type of non-stick spray
Preheat oven to 350 degrees (F). Line a baking sheet with aluminum foil. Spray sheet with non-stick spray (I prefer the olive oil one for this, but you can use any type you want.) and line with peppers. Take the sausage and squeeze the meat out of the casing until pepper halves are just full. You don’t want any casing in the pepper, just the meat. Do this until the sausage is gone. Sprinkle crushed red pepper flakes on top if you like it spicy and put them in the oven for 20 minutes. The corners of the peppers should be turning brown, and the sausage cooked through.
Take them out of the oven and plate them, two per serving. Put a ladle of marinara sauce on top and sprinkle the Parmesan cheese on top.
Cooking with Cubanelle Peppers
Roasted Miso Salmon with Cubanelle Peppers
Ingredients
* 6 cubanelle peppers (also “Italian frying peppers”)
* ¼ cup plus 2 tablespoons olive oil
* ¼ cup rice wine vinegar
* 1/8 teaspoon salt, plus more to taste
* Ground pepper to taste
* 3 tablespoons unsalted butter
* 2 large sweet onions, such as Maui or Vidalia, peeled and cut into rings 1-inch wide
* ½ cup light-colored miso
* 1 teaspoon Japanese mustard paste, preferably S&B brand, or other prepared mustard
* 4 skinless salmon fillets, about 6 ounces each
Directions
Light a gas burner or flame grill. Hold a pepper with tongs directly over the flame and roast until blackened, rotating for even blistering. Place pepper in a paper bag and loosely fold bag. Repeat with remaining peppers. When cool, peel and seed. Cut 4 peppers into 1-inch squares. Reserve scraps. (Or, if you have only an electric oven, roast peppers in a baking pan for 45 minutes at 350°F, rotating them every 15 minutes.)
Chop remaining 2 peeled peppers and place in blender along with reserved scraps. Add ¼ cup of the oil and 2 tablespoons of the vinegar. Puree until smooth. Season with salt and pepper.
Preheat oven to 325°F.
In a shallow pan over low heat, combine butter, onion rings, ¼ cup water, and a sprinkle each of salt and pepper. Cover pot and cook until onions are tender, about 20 minutes. Drain. Add pepper purée and stir to bind onions with purée.
In a bowl, whisk together miso, remaining 2 tablespoons vinegar, and 2 tablespoons oil, mustard, 1/8 teaspoon salt, and several twists of ground pepper. Arrange fillets on a lightly oiled baking sheet. Brush a generous amount of miso dressing on the top sides of the fillets. Bake 8 to 10 minutes for medium-rare. Transfer fillets to a broiler and broil until tops are lightly browned, about 4 minutes.
To serve, dollop some onion-pepper mixture on each of 4 plates. Lay a salmon fillet on the sauce and garnish servings with roasted cubanelle pepper squares. Serve immediately.
Basic Stuffed Cubanelle Peppers
Ingredients
* 1 cup water
* 1/2 cup white rice
* 3 tablespoons extra-virgin olive oil
* 1 pound lean ground sirloin
* 1 (14 ounce) can tomato sauce
* 1 teaspoon garlic salt
* 1 teaspoon kosher salt
* 1 teaspoon cracked black pepper
* 2 green onions, chopped
* 4 cubanelle peppers, halved lengthwise and seeded
* 1 (14 ounce) can tomato sauce
* 1 tablespoon dried parsley
* 1 tablespoon packed brown sugar
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 3/4 cup shredded mozzarella cheese
Directions
1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9×13 inch baking dish. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers.
5. Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.
Cubanelle Peppers Stuffed with Italian Chicken Sausage
This is such a great meal if you’re craving Italian food but don’t want the carbs. I serve it with a big salad and some rapini and feel satisfyingly full every time. But best of all, it’s good for you. Go ahead and have seconds!
4 Cubanelle peppers, washed, cut in half long-ways and seeded.
1 package of Italian chicken sausage in casing (can be spicy or not depending on your tastes) it ends up being around 1lb., give or take.
Crushed red pepper flakes to taste
1 cup (approx.) marinara sauce
Parmesan cheese to taste
Pam or other type of non-stick spray
Preheat oven to 350 degrees (F). Line a baking sheet with aluminum foil. Spray sheet with non-stick spray (I prefer the olive oil one for this, but you can use any type you want.) and line with peppers. Take the sausage and squeeze the meat out of the casing until pepper halves are just full. You don’t want any casing in the pepper, just the meat. Do this until the sausage is gone. Sprinkle crushed red pepper flakes on top if you like it spicy and put them in the oven for 20 minutes. The corners of the peppers should be turning brown, and the sausage cooked through.
Take them out of the oven and plate them, two per serving. Put a ladle of marinara sauce on top and sprinkle the Parmesan cheese on top.