Cubanelle Peppers, are a variety of a sweet pepper that come from the Capsicum annuum family. These were not hot at all and had a wonderful flavor. I decided to stuff them with rice, sautéed onions, frozen chopped broccoli and for a really delicious twist, wrap them in turkey bacon. If you prefer, you can wrap them with regular bacon but I use turkey bacon most of the time because it’s a lot less fatty and greasy. These, not only make a fantastic side dish, but would make a great appetizer as well. They are very easy to make and you can even make the rice mixture the day before, so it will save you a lot of time. To see how I made my Stuffed Cubanelle Peppers with Turkey Bacon Jackets, keep on reading.
|Stuffed Cubanelle Peppers with Turkey Bacon Jackets|| |
- 8 Cubanelle Peppers, sliced in half, seeded and membranes removed
- 1 cup uncooked long grain white rice
- 2 ¼ cups water
- 1 (10 oz) pkg. frozen chopped broccoli, thawed
- 1 large onion, chopped
- 1-2 tbsp. extra virgin olive oil
- 16 slices turkey or regular bacon
- Salt, to taste
- Cook the rice according to package directions, adding salt to the water. When the rice is done, set aside.
- Saute the onions in the oil over medium low heat until they are lightly browned. When onions are done add to the rice, along with the thawed broccoli. Mix well.
- Preheat oven to 325 degrees. Stuff each pepper with the rice mixture and wrap with a slice of the bacon. (You may have some of the mixture left over). Carefully lay each pepper out on a baking tray lined with non-stick foil and bake for at least 30 minutes or until the peppers are soft. Serve and enjoy!