Turkey Stuffed Cubanelle Peppers
Sweet Cubanelle peppers with just a touch of spice, stuffed with seasoned ground turkey and Manchego cheese, then baked. Here is the recipe. Great for any larger pepper, like bell peppers or poblanos.
It’s stuffed peppers time again, my friends! Once again the garden is EXPLODING with chili peppers and it’s just the BEST time of year for me because, guess what? I LOVE chili peppers!
I know. You’re completely SHOCKED by this.
This year I grew a big variety of about 25 different peppers, one of which is the always awesome Cubanelle pepper. Cubanelles are great for cooking and frying, but they’re seriously AWESOME for stuffing, and that’s what we have today. Ready?
Turkey Stuffed Cubanelle Peppers!
YES!
I love these, and I hope you will to. They’re Cubanelles stuffed with a mixture of seasoned ground turkey and flavorful manchego cheese, then baked until they’re tender and delicious.
You LOVE stuffed peppers as much as I do, don’t you?
About Cubanelle Peppers
The Cubanelle is considered a sweet pepper, although its heat can range from mild to very moderate. Cubanelles are usually picked before they ripen, while they are a yellowish-green color, but when ripe, they turn bright red.
Cubanelles are also called the Italian Frying Pepper, because they are great in a frying pan with a little olive oil.
I, however, LOVE to stuff them, as you can see. Learn more about the Cubanelle Pepper Here.
Let’s talk about how we make them, shall we?
How to Make These Turkey Stuffed Peppers – The Recipe Method
First, heat your oven up to 350 degrees F, because we’ll be baking our peppers, though you can cook them on the grill as well.
Next, get a pan good and hot and oil it up. Add some chopped jalapeno and onion and cook them until softened, just a few minutes.
Add the ground turkey and cook it through, breaking it up as you go along, about 8 minutes or so.
Stir in your seasonings and a bit of water or chicken stock. I used chicken stock here, as well as a number of seasonings, including chili powder, garlic powder, cumin and basil.
Simmer the whole thing to let the flavors mingle.
Next, slice the Cubanelle peppers in half lengthwise and scoop out the innards. Set them onto a large baking sheet.
Seriously, don’t they just look PERFECT for stuffing?
Scoop the seasoned ground turkey into the pepper halves then top them with Manchego cheese.
Bake them for 20 minutes for slightly crunchier peppers, or 30 minutes for softer.
Remove the peppers and sprinkle them with spicy chili flakes and fresh chopped herbs.
I served mine with a homemade zhug recipe that I made very recently and I LOVE it! I love zhug, but it’s also great with either a homemade pesto or homemade chermoula.
Heat Factor
Mild-Medium, though Cubanelle peppers can have a bit of spiciness to them.
The jalapeno peppers will add a slight kick for you. If you’re looking to spice up this dish even more, incorporate hotter peppers and/or a spicier chili powder, and go heavy on the spicy chili flakes before serving.
Recipe Variations
I used manchego cheese for this recipe, which is a semi-hard Spanish cheese with a good, strong flavor. For similar cheeses, try Italian Roman or Parmesan cheeses.
Or, try this with melty cheeses like mozzarella or even a pepper jack. So good!
Check Out Some My Other Popular Stuffed Peppers Recipes
- Grilled Chorizo and Cheese Stuffed Cubanelle Peppers
- Easy Italian Sausage Stuffed Peppers
- Cream Cheese Stuffed Poblano Peppers
- Crock Pot Stuffed Peppers – Mexican Style
- Cajun Shrimp Stuffed Poblano Peppers
- Stuffed Pepper Recipes
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 5-6 Cubanelle peppers
- 1 teaspoon olive oil
- 1 jalapeno pepper chopped
- 1 small yellow onion chopped
- 1 pound ground turkey
- 1 tablespoon red chili powder
- 1 teaspoon corn starch
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Salt and pepper to taste
- ½ cup water or chicken stock
- 1 cup shredded Manchego cheese
- Fresh chopped herbs spicy chili flakes, pesto or zhug (optional)
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Preheat the oven to 350 degrees F.
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Heat a large pan to medium heat and add the olive oil.
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Add the jalapeno and onion and cook until softened, about 4-5 minutes.
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Add the ground turkey and cook it through, stiring as you go, about 8 minutes.
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Stir in the seasonings and water or chicken stock. Simmer for 10 minutes to let the flavors mingle and the moisture to evaporate. Remove from heat.
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Slice the Cubanelle peppers in half lengthwise and scoop out the innards. Set them onto a large baking sheet.
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Scoop the seasoned ground turkey into the pepper halves then top them with Manchego cheese.
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Bake them for 20 minutes for slightly crunchier peppers, or 30 minutes for softer.
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Remove and sprinkle with spicy chili flakes, fresh chopped herbs, and pesto, zhug or chermoula, if desired.
I served mine with homemade zhug recipe that I made very recently, but it’s also great with either a homemade pesto or homemade chermoula.
Heat Factor: Mild, though Cubanelle peppers can have a bit of spiciness to them.
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