Stuffed Cubanelle Peppers

Share this post

cubanelles-transRecipe by Rebecca Dienner for The FruitGuys

4–6 cubanelle peppers, tops removed, seeded, and white pith removed
4 ounces goat cheese or ricotta cheese
1/2 cup crí¨me fraí®che or cream cheese
1/4 cup grated Parmesan or Romano cheese
1 large egg
Zest of one lemon
1 tablespoon oil
Salt and pepper to taste


  • Preheat oven to 350 °F.
  • In a medium bowl, mix together cheeses with egg, lemon zest, salt, and pepper until fluffy.
  • Line a baking sheet with foil. Rub the outside skins of the peppers with oil and fill them with cheese mixture.
  • Place peppers on baking sheet and cook for 35–45 minutes or until peppers are tender and cheese is a little browned.
  • Serve with rice, beans, and your favorite salsa or tomato sauce to make a hearty main dish.

Serves 4–6 as a starter; 2–3 as an entrée. Prep time, 10 minutes; cook time, 35–45 minutes.

Sign up for our monthly newsletter


Recent Recipes articles:

November 15, 2015
August 11, 2015
July 13, 2015
Adapted from
June 24, 2015
April 27, 2015
March 24, 2015

More recent articles:

Helping those in need brings deeper meaning to business
November 18, 2015
3 poses that can help ease holiday overindulgences
November 18, 2015
Have a holly, jolly office gift exchange with these etiquette tips
November 17, 2015
November 15, 2015
The (not so) dormant season brings a to-do list to the farm
November 9, 2015
How to send fruit to those in need
October 28, 2015
How to make diet challenges work during the holidays
October 27, 2015
What’s for lunch? Autumn edition
October 21, 2015
The right way to recover from a heavy workout
October 14, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.