Stuffed Cubanelle Peppers (Mediterranean-Inspired)

Ingredients:

4-6 cubanelle peppers, tops cut off and seeds removed

1 lb ground meat (beef, turkey, chicken, or sausage)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup cooked rice or quinoa (optional, for filler)

1/2 cup tomato sauce, plus more for topping

1/4 cup parsley, chopped

1/4 cup grated Parmesan or feta cheese (optional)

1 tsp dried oregano or Italian seasoning

Salt & pepper, to taste

Olive oil, for drizzling

Instructions:

Preheat oven to 375°F (190°C).

Prepare the peppers: Cut off the tops, remove seeds, and lightly rub with olive oil. Set aside.

Make the filling:

In a skillet, sauté onion and garlic until soft (2-3 mins).

Add ground meat and cook until browned.

Stir in cooked rice, tomato sauce, herbs, cheese, salt & pepper.

Simmer mixture for a few minutes to combine flavors.

Stuff the peppers: Fill each pepper with the meat mixture. Place them snugly in a baking dish.

Top with sauce: Spoon extra tomato sauce over the peppers and drizzle with olive oil.

Bake: Cover with foil and bake for 30 minutes. Uncover and bake an additional 10-15 minutes until peppers are soft and slightly browned on top.

Serve: Garnish with extra parsley or cheese if desired.

Variations:

Vegetarian: Replace meat with a mix of sautéed mushrooms, lentils, and rice.

Cheesy: Add mozzarella inside or on top for extra melt.

Spicy: Add crushed red pepper flakes or use hot sausage.