If you’re searching for a savory, crowd-pleasing dinner idea, these oven-baked stuffed cubanelle peppers are the ultimate comfort food. With tender, mildly sweet cubanelles loaded with hearty Italian sausage, creamy Arborio rice, gooey mozzarella, and a garlicky marinara sauce, every bite is a celebration of bold Mediterranean flavor.

Why This Is the Best Stuffed Cubanelle Peppers Recipe

This recipe delivers a flavor-forward twist on traditional stuffed peppers by using:

• Mild and sweet cubanelle peppers, which are thinner and more tender than bell peppers.
• Italian sausage that adds richness and spice.
• Arborio rice for a creamy texture (a nod to risotto-style indulgence).
• A savory blend of Pecorino Romano and mozzarella cheeses.
• Fresh garlic and parsley for herby aroma and punch.
• Bubbling marinara sauce, which ties it all together into one saucy, satisfying bake.

The combination is simple, hearty, and incredibly versatile. You can prep it ahead, make it in batches, or serve it at any casual family gathering or dinner party.

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⭐ Key Ingredients (And Why They Work So Well)

🫑 Cubanelle Peppers

Unlike bell peppers, cubanelles are thin-skinned, slightly sweet, and roast beautifully in the oven. Their size and shape make them ideal for stuffing without needing to parboil.

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🌭 Italian Sausage

Using bulk mild Italian sausage creates the meaty, spiced base that’s hard to beat. You can substitute with spicy sausage if you like a kick.

🔥 Tip: Brown sausage well for extra flavor and a slightly crispy texture.

🍚 Arborio Rice

This short-grain rice is known for its creamy consistency, perfect for holding together the filling. You can swap with long-grain or white rice, but Arborio gives a richer mouthfeel.

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🧄 Garlic and Onion

Garlic and onions are sautéed to infuse aromatic depth. Add red pepper flakes here if you want that spicy Italian heat.

🧀 Cheese (Mozzarella + Pecorino Romano)

Mozzarella melts like a dream, while Pecorino Romano adds that umami depth and saltiness to balance out the sweet peppers.

🍅 Marinara Sauce

The peppers cook nestled in a bath of marinara sauce and water, which keeps them moist and infuses the dish with flavor.

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🔪 Step-by-Step: How to Make Stuffed Cubanelle Peppers at Home

1. Prep the Flavor Base

Start by dicing one onion, mincing six garlic cloves, and chopping ¼ cup of flat-leaf parsley. Set your oven to 350°F (175°C) and position the rack in the center.

2. Hollow Out the Peppers

Trim the tops off 8 large cubanelle peppers and use your fingers or a small spoon to scoop out the seeds. This gives you a clean cavity for stuffing.

🧂 Pro Tip: Lightly salt and pepper the inside of the peppers before stuffing to avoid bland bites.

3. Cook the Sausage

In a large skillet, cook 1 pound of bulk mild Italian sausage over medium heat. Break it up with a wooden spoon and brown for about 7–10 minutes. Set aside when fully cooked.

4. Sauté Aromatics

In the same pan, heat 2 tablespoons of olive oil. Add diced onion and sauté until translucent (about 5 minutes), then add garlic and cook for another 2–3 minutes. Add a pinch of hot red pepper flakes for extra spice.

5. Combine the Filling

Remove the skillet from the heat. Stir in:

• The browned sausage
• 1½ cups of cooked Arborio rice
• ¾ cup shredded mozzarella
• ½ cup grated Pecorino Romano
• ½ cup marinara sauce
• ¼ cup minced parsley

Mix everything thoroughly until you have a uniform filling.

6. Assemble in the Baking Dish

Pour enough marinara sauce into a large baking dish to coat the bottom (about ½-inch deep), then stir in 1 cup of water. This mixture prevents the peppers from drying out and helps them steam.

Stuff each pepper with the rice-sausage mixture. Arrange the stuffed peppers in the sauce-filled baking dish. Drizzle more marinara sauce on top of each pepper, then sprinkle the remaining mozzarella over the top.

📐 Use a 10×15-inch baking dish for best fit.

7. Steam + Bake the Peppers

Poke a small hole at the base of each stuffed pepper using a toothpick or knife to let steam escape while cooking.

Cover the dish tightly with parchment paper followed by aluminum foil. This traps moisture and prevents cheese from sticking to the foil.

Bake covered at 350°F for 60 minutes. After an hour, remove the foil and check for tenderness. If the peppers aren’t soft enough, return them to the oven for another 10–15 minutes.

8. Optional Broil Finish

Want that golden-brown top? Broil the uncovered dish for 30–60 seconds at the end, but keep a close eye to avoid burning the cheese.

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🍽️ Serving Suggestions for Stuffed Cubanelles

These sausage and rice stuffed cubanelle peppers are filling enough to stand alone, but here are some side dishes to round out your meal:

• Garlic bread or cheesy focaccia
• A crisp arugula salad with lemon vinaigrette
• Roasted vegetables like zucchini or eggplant
• Creamy polenta or buttery mashed potatoes

They also reheat beautifully for lunches or meal prep throughout the week.

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🥡 Leftovers, Storage & Make-Ahead Tips

• Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Microwave or reheat in the oven at 350°F for 15 minutes, covered.
• Freezing: Freeze unbaked stuffed peppers in an oven-safe container. Thaw and bake as directed.

🍲 Make-Ahead Tip: Prepare the filling a day before and store it in the fridge. Stuff and bake when ready to serve.

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🔄 Recipe Variations to Try

• Vegetarian Version: Swap sausage for sautéed mushrooms and spinach, and use vegetable broth instead of marinara + water.
• Spicy Kick: Use hot Italian sausage and double the crushed red pepper flakes.
• Cheesy Upgrade: Add ricotta or provolone to the filling for extra richness.
• Low-Carb Twist: Replace rice with cauliflower rice or cooked lentils.