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Quicker Chicken Spaghetti Bolognese

By 2 Comments

Chicken Bolognese is a lighter version of traditional Italian beef sauce. This bolognese sauce using ground chicken is smooth, rich, hearty, and slow cooked to perfection. An easy and impressive meal, let’s take a look.

If you love traditional Italian recipes like us, don’t miss this version of White Bolognese with Tagliatelle Pasta.

Chicken bolognese served on a pasta plate topped with parmesan cheese.

Table of contents

What is Bolognese

Bolognese is a traditional celebrated tomato based Italian sauce that hails from the Bologna area of Italy. Made with ground meat it is simmered low and slow to concentrate the flavors. It becomes even richer and creamier by adding milk or cream.

A traditional Bolognese sauce is made with ground pork or ground beef or a combo of the two. This easy Chicken Bolognese is a lighter version using ground chicken that doesn’t skimp on flavor.

Sauce Bolognese was made frequently during my time in Culinary School. It wasn’t a fussy dish to make, but the process took more than half a day. Carefully chopping vegetables to make the perfect sofrito for bolognese. And the meat sauce was simmered over low heat 3 – 4 hours.

Served over homemade pappardelle noodles, it was among the best things I’ve ever eaten.

This recipe for chicken spaghetti Bolognese simplifies the process with a cooking time of just an hour.

With some attention to evenly chopped vegetables and a hearty splash of Extra Dry Vermouth the flavor shines.

Adding cream at the end sends this one over the top.

The sauce is tossed over pasta and topped with Parmesan Cheese.

Let’s get started.

Ingredients You’ll Need

Ingredients to make chicken bolognese.
  • Ground Chicken. Preferably not ground chicken breast. A fattier blend that includes dark meat (like chicken thighs) will bring more flavor.
  • Canned Tomatoes, Preferably San Marzano
  • Italian Flat Leaf Parsley
  • Chicken Broth
  • Vermouth, or white wine
  • Fresh Basil
  • Extra Virgin Olive Oil
  • Cream, heavy whipping cream
  • Onion, yellow or sweet onion
  • Fennel Seed
  • Tomato Paste
  • Garlic
  • Celery
  • Carrot
  • Parmesan Cheese

Ingredient Substitutions

  • Substitute white wine for the Vermouth.
  • Tomatoes: You can substitute a can of tomato sauce for the canned pureed tomatoes.
  • Use milk in place of heavy cream.
  • Ground Chicken: Swap out ground turkey for the ground chicken.

About Ground Chicken: Using ground chicken can be a nice break from ground beef. It’s lighter in taste, fat and calories and holds up in the heartiest of recipes. Unless labeled as ground chicken breast, ground chicken is made with both dark and white meat. I prefer the blend as adding a little fat equals a moist texture and more flavor.

Step by Step Instructions

Cooking sofrito to make chicken bolognese.
Cooking ground chicken with sofrito to make chicken bolognese.
  • Step 1: Make the Sofrito. Sofrito is a flavor base used in Mediterranean, Spanish, Italian and Portuguese dishes. You’re probably most familiar with it making Paella. It consists of aromatic ingredients, in this case onion, carrots and celery, diced and sauteed in oil until caramelized with flavor. Heat the oil in a large heavy skillet. Add the chopped carrot, onion, and celery. Cook over medium high heat for about ten minutes or until vegetables become soft and start to brown. This browning process will add a beautiful layer of flavor. Add the garlic and cook for 1 minute.

Pro Tip: This is a great opportunity to hone your knife skills. It’s important to dice the vegetables small and even in size. Not only will you have pride in skill, but the vegetables will cook evenly for a better end texture and flavor.

  • Step 2: Add the ground chicken to the sofrito breaking up the meat with a spoon or spatula. Cook until the pink is almost gone from the meat. Add the vermouth and turn up the heat. Cook for five minutes to evaporate the alcohol. Add salt and fennel seed.
Cooking chicken bolognese in a heavy skillet.
  • Step 3: Stir in the pureed tomatoes, tomato paste, the chicken stock and parsley. Bring to a boil. Reduce the heat to low and simmer uncovered for one hour.
Adding cream to chicken bolognese sauce.
  • Step 4: Stir in the cream. Serve chicken bolognese sauce over spaghetti or pappardelle noodles.

FAQ’s

Can I Freeze Chicken Bolognese Sauce

Absolutely yes. Everything about this recipe is freezable. Not only does Bolognese sauce store well in the refrigerator, but you can also freeze the sauce for up to four months. I like to use a freezer safe sealable plastic bag for optimum storage. Freezer bags are easy to squeeze the air out so as to eliminate ice crystals. To reheat, defrost in the refrigerator overnight and then reheat microwave or stovetop.

Can I Use Red Wine Instead of White Wine?

You could … however, it will turn the sauce a purple color. Stick with white wine for this lighter bolognese recipe.

Is Ground Chicken Bolognese Gluten Free?

This chicken bolognese sauce is naturally gluten free. And serve it over gluten free pasta for a complete gluten free meal.

Can This Recipe Be Dairy Free?

Even though dairy is an important traditional ingredient in bolognese sauce, you can omit the cream. By doing so, you’ll have a richer tomato based sauce. Or substitute almond milk for cow’s milk.

Chicken bolognese sauce served over spaghetti.

Tips For Success

  • About Salting Water for Boiling Pasta: No reason to haphazardly throw salt into a pot of water so it “tastes like the sea”. Use a rule of 2 – 3 tablespoons of salt per one pound of pasta. This ratio comes from my Executive Chef teacher at Culinary School.
  • Type of Pasta: Even though I’ve made Chicken Spaghetti Bolognese, it’s a popular theory in Italy to use a wider noodle to capture as much of the sauce as possible. Pappardelle pasta works well here.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Make it a Meal

Serve this easy chicken bolognese with a nice big perfect tossed green salad. And topped with blue cheese dressing for a treat. Make it a very special meal with Homemade Rosemary Bread or serve it with this Italian themed appetizer for Mushroom Bruschetta.

I hope you give this chicken spaghetti Bolognese recipe a try. It’s a definitely a crowd-pleasing recipe that will make you very popular.

This chicken spaghetti bolognese is so good that the last time I made it, I doubled the recipe to insure leftovers and a stash for the freezer.

And if you’re looking for more pasta recipes, don’t miss my Pasta Category. You’ll find lots of recipes, including the most popular on my site for Creamy Smoked Mozzarella Pasta Salad with Creamy Parmesan Cheese Sauce.

And if you’re looking for more recipes using spaghetti noodles, take a look at this family friendly recipe for Cowboy Spaghetti. It’s yee-haw good.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken bolognese served on a pasta plate topped with parmesan cheese.
Print Recipe
5 from 1 vote

Ground Chicken Bolognese Sauce for Spaghetti

Chicken Bolognese is a lighter version of this traditional Italian beef sauce. This sauce is smooth, rich, hearty, and slow cooked to perfection.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course Chicken
Cuisine: Italian
Diet: Low Fat
Servings: 6
Calories: 399kcal
Author: Lea Ann Brown

Equipment

  • Large Heavy Bottom Fry Pan

Ingredients

  • 2 Tablespoons Olive oil
  • 1 Onion Sweet, or yellow. Chopped. About 1 cup
  • 1 carrot peeled and chopped. About ½ cup
  • 1 large celery stalk with leaves, chopped. About ½ cup
  • 1 clove garlic diced
  • 1 pound ground chicken
  • ½ cup dry Vermouth or white wine
  • 1 Tablespoon Kosher salt
  • ½ teaspoon fennel seed
  • 14.5 ounce tomatoes canned, undrained and pureed in food processor
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • 1 Tablespon Italian flat leaf parsley chopped
  • ¼ cup heavy whipping cream
  • ½ pound spaghetti
  • ½ cup Parmesan cheese grated

Instructions

  • In a large fry pan, heat the oil over medium heat.
  • Add the chopped onion, carrot and celery. Saute uncovered, stirring a couple of times, until starting to soften. About 5 minutes. Add chopped garlic and cook for another minute.
  • Add the ground chicken and cook, breaking up the meat. Cook until it's just starting to lose its pink color. About 5 minutes.
  • Add the salt and fennel seed.
  • Add the Vermouth or white wine. Raise the heat to high and cook stirring occasionally until the alcohol is almost evaporated. About 5 minutes.
  • Stir in the pureed tomatoes, the tomato paste, the chicken stock and parsley. Bring to a boil. Reduce the heat to low and simmer uncovered for 1 hour.
  • Stir in the cream and let it heat for about 2 minutes.
  • Meanwhile, cook the spaghetti until al dente. Drain, reserving about ½ cup of the starchy pasta water.
  • Place the spaghetti back into the pan in which is was cooked and stir in a glug of the pasta water. Add the remaining pasta water to the sauce and stir.
  • Place spaghetti into pasta bowls or plates. Top with a heaping scoop of the bolognese sauce and garnish with grated Parmesan Cheese and fine chopped fresh basil.

Notes

  • About Salting Water for Boiling Pasta: No reason to haphazardly throw salt into a pot of water so it “tastes like the sea”. Use a rule of 2 – 3 tablespoons of salt per one pound of pasta. This ratio comes from my Executive Chef teacher at Culinary School.
  • Type of Pasta: Even though I used spaghetti for this Chicken Bolognese, it’s a popular theory in Italy to use a wider noodle to capture as much of the sauce as possible. Pappardelle pasta works well here.
Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Nutrition

Calories: 399kcal | Carbohydrates: 34g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 83mg | Sodium: 1412mg | Potassium: 603mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1929IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 1mg

Chicken Bolognese Sauce … It’s Whats for Dinner

Old-Fashioned Pineapple Cake With Cream Cheese Frosting

By 31 Comments

This Pineapple Cake with Cream Cheese Frosting is an old fashioned recipe that’s super easy to make. It’s secret to success is using crushed pineapple, not only for a tropical feel but for it’s super moist texture. Slathered with tangy rich cream cheese frosting, this is one irresistible cake. Let’s take a look.

If you love good old-fashioned reliable crowd pleasing desserts, don’t miss my Mom’s recipe for Cherry Delight Dessert.

A slice of old fashioned pineapple cake made with crushed pineapple.

When it comes time for baking for entertaining, I always turn to this Pineapple Cake with Cream Cheese Frosting recipe. However, a couple other very popular choices are these Old Fashioned Orange Slice Bars and these Chocolate Mint Brownies made with Hershey syrup.

And if you’re entertaining ice cream fans, this Mexican Chocolate Sauce with Kahlua will wow your crowd.

Table of contents

About This Recipe

If you’re nervous about making homemade cakes, this Pineapple Cake with Cream Cheese frosting recipe is a great one to start with.

Easy enough for a beginning baker and delicious enough that even an experienced baker will fall in love with this recipe.

And this crushed pineapple cake is one of the most popular recipes I take to pot lucks. It’s a crowd pleaser and I’m always asked for the recipe.

The sweetness of this cake becomes irresistible once topped with tangy cream cheese frosting studded with pecans to balance the flavors.

This recipe comes from our friends Jimmy and Lisa in Missouri. Lisa’s aunt Micky Duffy brought it to Lisa’s bridal shower some 30 years ago.

When Lisa made it for, upon first bite, I was begging for the recipe.

It’s a super easy cake to make and with a can of crushed pineapple, incredibly moist and dense. When topped with cream cheese frosting with pecans, every bite is divine and addicting.

Ingredients You’ll Need

Ingredients to make old fashioned pineapple cake with crushed pineapple.
  • Cream Cheese Full fat please. You’ll be more satisfied with that cream cheese frosting.
  • Powdered Sugar
  • All Purpose Flour
  • Crushed Pineapple
  • Sugar
  • Pecans
  • Eggs
  • Butter
  • Baking Soda
  • Vanilla

Step By Step Instructions – It’s Easy

Pineapple cake batter in a rectangular cake pan.
Baked pineapple cake in a rectangular cake pan.
  1. Step 1: Preheat oven to 350 degrees. In a large mixing bowl, add flour baking soda, sugar and a pinch of salt. Blend for a few seconds to combine. Add crushed pineapple, eggs, and 1 teaspoon vanilla. Mix on medium speed with an electric mixer until combined. Add chopped pecans and using the low speed to blend them in.
  2. Step 2: Pour the cake batter into a greased and floured rectangular cake pan. Bake 35 minutes at 350 degrees.
Cream Cheese Pecan Frosting for old fashioned pineapple cake.
Old fashioned pineapple cake with cream cheese frosting with pecans.
  1. Step 3: Prepare the cream cheese frosting by mixing together the cream cheese, butter, powdered sugar, vanilla and pecans. Spread on the cake while the cake is still warm (but not hot).
Old fashioned pineapple cake made with crushed pineapple and topped with cream cheese frosting.
How Do You Crush Pineapple Chunks?

If for some reason your store didn’t have crushed pineapple, purchase a can of pineapple chunks. Drain most of the pineapple juice off and pour the pineapple into a food processor. Pulse until you reach the consistency of crushed pineapple from a can.

Can You Freeze This Pineapple Cake with Cream Cheese Frosting?

Only if it’s not frosted. The cream cheese frosting simply won’t freeze well.

Should You Drain The Crushed Pineapple Before Using?

No. Keeping the minimal amount of sweet pineapple juice from the can, will keep this cake moist and sweet.

Can I Make This In A Sheet Pan?

Yes, and I have many times. Use a half sheet pan. Or a pan that’s labeled as a Jelly Roll pan. Which should measure around 18 x 13 inches.Old Fashioned pineapple cake recipe.

Why Do I Need To Grease AND Flour The Cake Pan.

Using a non stick spray or even yet butter will keep the batter from sticking to the pan during the baking process. Adding a very thin layer of flour serves as a barrier between the batter and the grease. This way the grease wont soak into the cake and will do its job as a non-stick element.

Storage

You can keep this cake covered with aluminum foil on the counter for a day. I then recommend refrigerating the cake for up to four days. This cake is so moist, you won’t need to worry about the refrigerator drying it out.

Tips For Success

  • Allow about an hour for the cream cheese to soften.
  • Use an off set spatula or spreader knife to make spreading the frosting the cake easier.
  • Use a brand name quality can of crushed pineapple. I have found that some generic brands lack a nice pineapple flavor, and can have too much liquid.
  • Easiest way to add flour to the cake pan. Using your hand, sprinkle a couple of tablespoons of all purpose flour on the botom of the greased cake pan. Pick up the pan and tap the sides with the palms of your hands … rotating the pan as you do so. Once the pan is coated, empty out the excess flour.

Not only did Lisa serve up this delicious Pineapple cake with Cream Cheese, but just happened to have with her the original hand written recipe that was given to her 29 years ago.

Thanks to Lisa for sharing this with me, it’s now my go-to “wow them” recipe. And believe me there’s a reason Micky Duffy underlined “very good”

handwritten recipe card for Pineapple Sheet Cake.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A slice of old fashioned pineapple cake made with crushed pineapple.
Print Recipe
5 from 5 votes

Old-Fashioned Pineapple Cake with Cream Cheese Frosting

Old Fashioned Pineapple cake recipe. Always a crowd pleaser and I'm always asked for the recipe.
Prep Time15 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 354kcal
Author: Lea Ann Brown

Ingredients

  • For The Cake
  • 2 teaspoons baking soda
  • 2 cups flour
  • 2 cups sugar
  • pinch of salt
  • 2 eggs slightly beaten
  • 1 teaspoon vanilla
  • 2 ½ cups crushed pineapple canned, undrained
  • ½ cup pecans pieces or whole pecans rough chopped
  • For the Icing
  • 1 ¾ cup powdered sugar
  • 8 ounces cream cheese room temperature
  • 4 tablespoons unsalted butter room temperature
  • ½ cup chopped pecans
  • ½ teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees. And set out butter and cream cheese to come to room temperature.
  • In the bowl of a stand mixer, or a large mixing bowl, add the baking soda, flour sugar, and a pinch of salt. Using the low speed of the mixer, blend until combined, about 30 seconds will work.
  • Add the beaten eggs, vanilla and crushed pineapple. Using medium speed of an electric mixer, blend until combined. About 1 – 2 minutes.
  • Stir in ½ cup peans.
  • Using butter, coat a rectangular 9 x 13 cake pan. Then dust the pan with flour. Add the cake batter and bake in a 9 x 13 cake pan. Bake 35 minutes, or until inserted toothpick comes out clean.
  • For the icing, beat all ingredients in mixer until smooth. Spread on cake while cake is still hot.

Notes

You can make this as a sheet cake, but using a jelly roll pan. I prefer using a regular cake pan.
Tips For Success
  • Allow about an hour for the cream cheese to soften. Set it on the counter to come to room temperature.
  • Use an off set spatula or spreader knife to make spreading the frosting the cake easier.
  • Use a brand name quality can of crushed pineapple. I have found that some generic brands lack a nice pineapple flavor, and too much flavor. If there’s a large amount of liquid on top when you open the can, remove about 2 tablespoons.
  • Using a non stick spray or even yet butter will keep the batter from sticking to the pan during the baking process. Adding a very thin layer of flour serves as a barrier between the batter and the grease. This way the grease wont soak into the cake and will do its job as a non-stick element.
 
Easiest way to add flour to the cake pan. Using your hand, sprinkle a couple of tablespoons of all purpose flour on the bottom of the greased cake pan. Pick up the pan and tap the sides with the palms of your hands … rotating the pan as you do so. Once the pan is coated, empty out the excess flour.

Nutrition

Calories: 354kcal | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 192mg | Potassium: 116mg | Fiber: 2g | Sugar: 44g | Vitamin A: 326IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg

Old-Fashioned Pineapple Cake With Cream Cheese Frosting …It’s What’s for Dessert.

Mexican Meatballs with Queso Blanco

By 113 Comments

Mexican meatballs served with creamy spicy Queso Blanco and guacamole. Perfect for your next party. Make a double batch because these won’t last long. And don’t forget the Margaritas.

Mexican meatballs on a sheet pan with a bowl of guacamole and queso blanco.

Meatballs are simply the best party food. Easy to eat and easy on the palate. They’re just plain fun.

And why not let one of your favorite dip recipes become a part of a bigger picture?

I decided to make some spicy seasoned Mexican Meatballs and serve them along side Queso Blanco Dip for dipping. Spicy flavored meatballs in cheesy bliss? Yes, please…and yum!

Meatballs are relatively easy to make. Once those ingredients are combined, rolling out the meatballs are quick and easy … and call me weird, and somewhat theraputic.

Juicy on the inside and just right crispy on the outside … this recipe for Mexican Meatballs will become one of your favorite meatball recipes.

Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make Mexican Meatballs.
  • Lean Ground Beef: A ground beef mixture of 85-15% fat works well here. A little fat makes for a juicy meatball.
  • Roasted Chile Peppers: Use either fresh roasted Hatch chile peppers, or canned chopped chile peppers.
  • Oatmeal: Old Fashioned rolled oats.
  • Onion: Sweet or yellow onion, chopped
  • Half and Half
  • Egg
  • Mustard: To add another layer of flavor. Use Dijon or Regular Yellow Mustard.
  • Mexican Spices: Chili Powder, ground cumin, ground coriander, paprika, garlic powder

Recipe Substitutions

  • Ground Beef: You can use a fattier blend of ground beef. Fat adds flavor, but the meatballs will be a bit greasier.
  • Oatmeal: You can use Old Fashioned Oats or Quick Oats.
  • Onion: Using a red onion will bring a stronger and spicier flavor.
  • Half and Half: Milk will also work fine here.

Step by Step Instructions, It’s Easy

Mixing ingredients together to make Mexican meatballs.
  • Step 1: Line a baking sheet with parchment paper or spray with Pam. Combine the ground meat and all ingredients in a large bowl. Using clean hands, mix until well combined. Let the mixture sit for about 10 – 15 minutes. This will give the oatmeal a chance to soften and become a part of the binding.

Pro-Tip: Hands are always the best tool for mixing meatballs. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meatballs to be dry and too dense in texture.

Uncooked mexican meatballs on a sheet pan with parchment paper.
  • Step 2: Using your hands form the mixture into small meatballs. To serve a crowd, I like to make them about 1 ½ inches in diameter which will make about 45 meatballs. Place them on a parchment lined sheet pan, or a sheet pan sprayed with cooking spray such as PAM.
Cooked Mexican Meatballs on a sheet pan.
  • Step 3: Bake meatballs in a 375 degree oven for 15 – 20 minutes. If you’d like to make sure meatballs are fully cooked, use an digital meat thermometer to test the center of a meatball. Temperature should be 160 degrees.

Questions You Might Have

Can Mexican Meatballs Be Made Ahead?

You can roll the meatballs and then store in the refrigerator (covered with plastic wrap) for up to two days. Let sit at room temperature for 15 minutes before baking.

Can I Cook These Meatballs Ahead of Time?

Cook meatballs up to a day in advance and store in the refrigerator in an air-tight container. To reheat, use the low setting in a crockpot. Heat for about an hour or until nice and warm. Use the warm setting to keep warm for serving.

Can You Freeze Meatballs?

Yes. Just place any leftover cooked meatballs on a sheet pan. Place the pan of meatballs in the freezer for about 2 hours. Then place the meatballs in a zip-lock freezer bag for storage. Freezing them separately in advance will keep the meatballs from sticking together. Let meatballs thaw in the refrigerator overnight before reheating.

Can I Substitute Ground Turkey for Ground Beef?

Yes. You can make these Mexican Meatballs with Ground Turkey without any adjustment to the recipe. Use a fattier blend of ground turkey. However, you’ll be losing that beefy flavor. You can also make pork meatballs using ground pork.

Can I Fry These Meatballs In A Skillet?

Yes. However, baking is a much easier process. Frying will give you a crispier outer texture. Spray a large fry pan with non-stick cooking spray. Fry the meatballs over medium high heat, turning them often until cooked through. Work in batches using this process.

Is This Mexican Meatballs Recipe Gluten Free?

Yes, by using rolled oats rather than bread crumbs, these meatballs are naturally gluten free.

Tips For Success

  • Practice you knife skills and chop the onion as small as you can. Large heavy chunks of onion will cause the meatballs to separate. Also large chunks of onion may not cook through during the baking process. If you’d like, grate the onion using the large holes on a box grater.
  • Don’t over-mix the meat mixture. Over mixing will cause the meatballs to come out tough.
  • If you want, very lightly moisten hands with cool water during the process of making these Mexican meatballs. This will keep your hands from getting too sticky.
  • You can make larger meatballs. Just adjust the cooking time a few minutes longer to compensate.
  • Eggs are important. Don’t skip adding an egg to the meatball mixture. Eggs are the key ingredient for binding the ingredients together.
  • Make the meatballs uniform in size. The meatballs will cook evenly. Some people suggest to use a kitchen scale or cookie scoop. I say no! Don’t go to the trouble. Just eyeball them to keep them even.

Serving

  • Serve the meatballs on a platter with a side of Queso Blanco, Guacamole or Salsa for dipping. Provide toothpicks or party picks for spearing.
  • Or serve the meatballs on a platter always speared and drizzled with hot Queso Blanco sauce.
  • Want to make this recipe a main course? Serve meatballs over rice drizzled with a chipotle adobo tomato sauce.
Mexican Meatballs with Queso Blanco

To find the recipe for Queso Blanco, head over to my post for Mexican Queso Blanco Dip.

More Meatball Recipes

Don’t miss my absolute favorite meatballs recipe for gingery Ground Pork Meatballs with basil and lime. Wonderful recipe.

And if you’re looking for unique Southwestern appetizer recipes, you won’t want to miss this one for Simple Air Fryer Nachos and this for Mexican Street Corn Dip.

And if you’re fond of Mexican Meatballs, don’t miss my recipe for Chorizo Mexican Albondigas Soup. For more Mexican recipes, visit my Mexican Category.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican meatballs on a sheet pan with a bowl of guacamole and queso blanco.
Print Recipe
5 from 19 votes

Mexican Meatballs with Queso Blanco

Easy Mexican meatballs drizzled in creamy spicy smooth cheese sauce. Perfect for your next party.  Make a double batch because these won't last long.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 46 meatballs
Calories: 35kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pounds lean ground beef 85-15 blend works well here.
  • ½ Cup half and half or milk
  • 1 Cup old fashioned oats or quick cooking oats, or panko bread crumbs
  • 1 egg lightly beaten
  • ½ sweet onion about 1 cup, fine chopped or grated.
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon ground coriander
  • 1 Tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 Tablespoon mustard Dijon or regular yellow mustard
  • 1 ½ teaspoons Kosher salt

Instructions

  • Preheat oven to 375 degrees.
  • Line a baking sheet with parchment paper or spray with Pam. Combine all ingredients in a bowl. Using clean hands, mix until well combined. Let the mixture sit for about 10 – 15 minutes.
  • Form the meat into small meatballs, about 1 ½ inches in diameter.. I usually get about 45 meatballs. Arrange meatballs on a baking sheet and bake 15 or 20 minutes.
  • To serve, place meatballs on a serving platter with bowls of queso blanco and guacamole. Or drizzle the meatballs with the Queso Blanco and serve already speared and ready to eat.

Notes

Link to Queso Blanco Dip Recipe.
Can Mexican Meatballs Be Made Ahead? You can roll the meatballs and then store in the refrigerator (covered with plastic wrap) for up to two days. Let sit at room temperature for 15 minutes before baking. To cook in advance: Cook meatballs up to a day in advance and store in the refrigerator in an air-tight container. To reheat, use the low setting in a crockpot. Heat for about an hour or until nice and warm. Use the warm setting to keep warm for serving. 
Tips For Success: 
  • Practice you knife skills and chop the onion as small as you can. Large heavy chunks of onion will cause the meatballs to separate. Also large chunks of onion won’t cook through during the baking process. If you’d like, grate the onion using the large holes on a box grater.
  • Don’t over mix the meat mixture. Over mixing will cause the meatballs to come out tough.
  • If you want, very lightly moisten hands with cool water during the process of making the meatballs. This will keep your hands from getting too sticky.
  • You can make larger meatballs. Just adjust the cooking time a few minutes longer to compensate.
  • Eggs are important. Don’t skip adding an egg to the meatball mixture. Eggs are the key ingredient for binding the ingredients together.

Nutrition

Serving: 1meatball | Calories: 35kcal | Carbohydrates: 2g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 99mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg

Mexican Meatballs … It’s What For An Appetizer

Southwest Garbanzo Bean Soup With Chicken

By 5 Comments

This hearty garbanzo bean soup is Fall and Winter comfort food at its best. With chicken, white beans, and your favorite Southwestern spices, you’ll find this recipe very rewarding … in a feisty sort of way.

If this recipe has piqued your interest, don’t miss my recipe for Southwest Spicy Chicken and Cabbage Soup. Clean eating never had it so good.

Southwestern-Chickpea-Soup

Chunks of chicken, white beans and chickpeas come together for a hearty flavorful garbanzo bean soup recipe.

Fall is perfect soup weather, and a perfect to spend time in the kitchen on a new soup recipe. This garbanzo bean soup was a great way to use the new harvest Colorado garbanzo beans I picked up at our Farmer’s market.

On our annual trip to roadside markets east of Denver, I grabbed a bag of about every Colorado grown dried bean they offered.

I purchased quite a lot of dried chickpeas to make homemade hummus. And I also love incorporating them into soups.

Their beautiful bit of crunch proved to be a great addition to this garbanzo bean soup with navy beans and chicken.

And using the crock pot to cook dried beans makes this an easy meal.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make chickpea soup.
  • Cilantro
  • Dried Garbanzo Beans and Dried Navy Beans
  • Chicken Broth
  • Chicken Thighs
  • Onion: Sweet onion or yellow.
  • Green Bell Pepper
  • Jalapeno Pepper
  • Canola Oil
  • Spices: Mexican Oregano, Chili Powder, Dried Onion, Garlic.
  • Bay Leaf
  • Fresh Lime

Ingredients Subs

  • Dried legumes: Use Great Northern beans, canellini beans, pinto beans or Mayocoba beans in place of Navy beans.
  • Broth: Vegetable broth may be substituted for chicken broth.
  • Bell Pepper: Use any color of bell peppers, red, yellow or orange.
  • Jalapeno Pepper: A poblano pepper is always a good substitute for a jalapeno pepper. And it’s less spicy hot.
  • Oregano: Mexican oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
  • Chicken: You can substitute chicken breast for chicken thighs.

How To Make Garbanzo Bean Soup

Cooking dried chickpeas and navy beans in a crockpot.
Cooking chicken thighs with peppers to make chickpea soup.
  • Step 1: Cook the dried chickpeas and beans. The crockpot is my tool of choice to cook dried beans to use in any type of soup. It’s easy. Just rinse the beans and pick through them and remove any misfits. Place them in your crockpot and cover them with enough water to cover by an inch. Throw in a bay leaf and add one heaping tablespoon of lard. Cook on low for 5 – 7 hours. When the beans are soft, drain them and remove the bay leaves.
  • Step 2: You’re ready to cook the Soup: Heat 2 tablespoons of olive oil in 6-quart soup pot or Dutch oven over medium-high heat until hot. Pat the chicken dry, and season with salt and pepper. Cook chicken until browned, 2 to 3 minutes per side. Once the chicken is almost cooked, add the onion, bell pepper and jalapeno pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Pro-Tip Cooking Dried Beans: Cooking time will vary with the freshness of the beans. Look for fresh harvest 1st year beans at Farmer’s markets. Or purchase beans from the bulk section. The fresher the bean, the less cook time. Beans purchased in bags at the grocery store are more than likely older and will take longer to cook.

Adding broth and spices to make chickpea soup.
Adding chickpeas and beans to soup.
  • Step 3: Add the chili powder, Mexican oregano and dried onion flakes. Add the chicken broth and bring to a simmer.
  • Step 4: Turn the heat down to medium low. Add beans and chickpeas.  Cover and simmer, stirring occasionally, until the chicken is tender, about 30 minutes. If the soup gets too thick, thin it with a little water. Add lime juice and serve.

Questions You Might Have

Are Garbanzo Beans Healthy?

Chickpeas, also known as garbanzo beans, are a rich source of vitamins, minerals and fiber. Chickpeas may offer a variety of health benefits such as aiding weight management and improving digestion. It’s high in protein, offering an excellent replacement for meat in vegetarian diets. Source: Healthline.

Can I Use Canned Garbanzo Beans For This Recipe?

Yes. Here’s a handy ratio to keep in mind when substituting canned beans for dried beans in any recipe. One 15-ounce can of beans equals the same yield as ½ cup dried beans. One cup dried beans will yield three cups cooked beans. With that said, substitute one 15-ounce cans of chickpeas for the dried. Drained and rinsed. Skip the slow cooker instructions and add the canned beans and chickpeas at the same time you add the broth.

Can You Freeze Garbanzo Bean Soup?

Yes, everything about this soup is freezable. Freeze in an airtight container for up to three months. Just thaw in the refrigerator overnight and reheat stovetop.

Do You Have To Soak Beans Overnight?

It’s my opinion that the only reason to soak beans overnight is so that they’ll cook a little faster. It simply all depends on if you plan ahead. Soaking beans overnight is optional.

Chickpeas vs Garbanzo Beans, What’s The Difference?

There is no difference between chickpeas and garbanzo beans. We've simply ended up with two names for the same legume because Garbanzo is the Spanish term and Chickpeas is the common English term. So yes, this can be called Garbanzo Bean Soup.

Garbanzo Bean Soup with White Beans and Chicken

Navy Bean and Chick Pea Soup.

Toppings For Garbanzo Bean Soup

The toppings are an important addition to this soup by adding color and pizzaz. Here are some ideas:

  • Sliced green onions.
  • Sour cream.
  • Bacon bits.
  • Diced Tomatoes. Chopped multi-colored cherry tomatoes are a good choice here. Roasted tomatoes, such as slow roasted cherry tomatoes are a special treat for this recipe.
  • Chopped cilanto.

I hope you give this soup recipe a try. Chicken and Garbanzo beans are a great comnination of flavors and textures. It’s as hearty as it is healthy and a cozy way to feed the family.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Garbanzo Beans and Chicken soup with white beans.
Print Recipe
5 from 1 vote

Garbanzo Bean Soup with White Beans and Chicken

This hearty chickpea soup is Fall and Winter comfort food at its best. With chicken, white beans, and your favorite Southwestern spices, you'll find this recipe very rewarding … in a feisty sort of way.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern
Servings: 8
Calories: 493kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup dried chickpeas or one 15-ounce can chickpeas, drained and rinsed.
  • ½ cups dried navy beans or one 15-ounce can navy beans, drained and rinsed.
  • 1 heaping Tablespoon lard
  • 2 bay leaves
  • 4 Tablespoons vegetable oil or olive oil
  • 2 pounds boneless skinless chicken thighs or breasts or both, cut into bite-sized pieces
  • salt and freshly ground black pepper to taste
  • 1 medium sweet onion chopped
  • 2 Tablespoons dried onion flakes
  • 2 cloves garlic chopped
  • 1 medium green bell pepper chopped
  • 1 medium jalapeno seeds and veins removed, chopped
  • 2 Tablespoons chili powder
  • 1 Tablespoon Mexican Oregano dried
  • 3 ½ cups chicken broth
  • 1 Tablespoon fresh lime juice
  • Garnishes: sour cream, cooked chopped bacon, diced cherry tomatoes, sliced green onion

Instructions

  • Rinse and pick through beans and chickpeas and remove any misfits. Place beans and chickpeas in a crockpot. Cover with enough water to cover by 1 inch. Soak beans overnight. 
  • The next morning, add a tablespoon of lard (or vegetable oil) and the bay leaves. Cook on low until beans are tender. Depending on how fresh the beans are, this could take anywhere from 5 – 7 hours.
  • Remove bay leaves.
  • Heat 2 tablespoons of oil in 6-quart soup pot or Dutch oven over medium-high heat until hot. Pat the chicken dry, and season with salt and pepper. Cook chicken until browned, 2 to 3 minutes per side.
  • Once the chicken is almost cooked, add the onion, bell pepper and jalapeno pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
  • Add the chili powder, Mexican oregano and dried onion flakes.
  • Add the chicken broth and bring to a simmer.
  • Turn the heat down to medium low. Add beans and chickpeas.  Cover and simmer, stirring occasionally, until the chicken is tender, about 30 minutes. If the chili gets too thick, thin it with a little water.
  • Stir in the lime juice, and season with salt and pepper to taste.
  • Serve with the garnishes.

Notes

You can use canned chickpeas and beans for this recipe, add them at the same time you add the broth. 
Storage: Store any leftover soup in the refrigerator in an air tight container for up to four days. Everything about this soup is freezable. Freeze in an airtight container for up to three months. Just thaw in the refrigerator overnight and reheat stovetop.
Tips For Success: 
  • Don’t fret, if you haven’t soaked the beans, go ahead and cook them, knowing it will take a little longer for them to soften.
  • Cooking Dried Beans: Cooking time will vary with the freshness of the beans. Look for fresh harvest 1st year beans at Farmer’s markets. Or purchase beans from the bulk section. The fresher the bean, the less cook time. Beans purchased in bags at the grocery store are more than likely older and will take longer to cook.
  • Many believe that adding salt or acids like tomato or vinegar too early in the cooking process will prevent the beans from getting soft. This can be especially important if using older beans. Source: Rancho Gordo.
  • Store dried beans in a cool dark place in a glass jar or air-tight container with a lid. They will be good for about two years. After that, they are still edible, but the quality will have deteriorated.
  • If you’l like to thicken the soup, take a large fork and mash some of the cooked beans against the side of the pan. This mash will thicken the soup.
  • You can expect one cup of dried beans to yield about 3 cups of cooked beans.
  • Garbanzo soup is even better the next day. 

Nutrition

Calories: 493kcal | Carbohydrates: 54g | Protein: 41g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 556mg | Potassium: 1435mg | Fiber: 18g | Sugar: 9g | Vitamin A: 737IU | Vitamin C: 28mg | Calcium: 139mg | Iron: 6mg

Garbanzo Bean Soup With Chicken … It’s What’s for Dinner

Recipe For Cubanelle Peppers Stuffed With Italian Sausage

By 37 Comments

Sweet tender Cubanelle peppers meet the bold savory flavor of Italian sausage in this comfort food classic. Italian frying peppers are the perfect pepper for an Italian filling that bubbles with melted cheese and tomato sauce goodness. This recipe for Cubanelle Peppers stuffed with sausage is rustic Italian cooking at it’s best.

Italian Frying Peppers stuffed with Italian sausage served with fettuccine and sliced tomatoes.

What Are Cubanelle Peppers?

Cubanelle peppers are a sweet pepper, similar to a bell pepper, with a slightly sweeter flavor and a longer shape. They are also referred to as Italian sweet frying peppers, and can also be labeled as marconi peppers. They’re called “sweet” because unlike many unripe peppers that are bitter in flavor, the Italian frying pepper is sweet at every stage. They are a medium fleshed pepper, making them ideal for frying.

Cubanelle peppers offer a sweet yet intense “pepper” flavor, something about them screams “It’s Amore”.

Whenever Cubanelle sweet peppers are available at our Farmer’s market I don’t hesitate to grab a handful. Here in Colorado, Cubanelle peppers can be found starting late Summer, from August until our first freeze.

Once I spot them, It’s become a tradition at our house to make this Italian Sausage Stuffed Cubanelle Peppers recipe.

Stuffed with a savory combination of Italian sausage, fresh spinach and Italian cheeses come together for this delightful version. One bite of these delicious Stuffed Italian Frying Peppers and you’ll feel like you’re in Italy.

Ingredients You’ll Need

Ingredients to make stuffed Italian Frying Peppers.
  • Cubanelle Peppers: can also be labeled as Italian Frying Peppers or Marconi Peppers.
  • Italian Sausage: What’s the best sausage for stuffed Cubanelle peppers? Italian of course. Choose sweet or spicy Italian sausage. Your choice.
  • Fresh Spinach
  • Tomato Sauce
  • Chicken Broth
  • Binding: We’ll use egg and bread crumbs
  • Milk
  • Tomato Paste
  • Red Onion
  • Cheese: Fresh Mozzarella Cheese: I like to buy the packages of small balls of mozzarella labeled as “pearls”. And we’ll use grated Parmesan.

Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.

Ingredient Substitutions

  • Sauce: I’m using tomato sauce for this recipe and letting the Italian sausage flavor the sauce. You can also use your favorite jarred Italian Marinara or Spaghetti sauce.
  • Cubanelle Peppers Substitute:This recipe will also work well for more commonly available sweet red, yellow or orange bell peppers.
  • Broth: if I have white wine on hand, I like to mix half wine and half chicken broth for the sauce. The wine adds an additional layer of flavor. Use a wine you’d drink, rather than cooking wine. Chardonnay or Pinot Gris work well here.
  • Gluten Free: Use gluten free bread crumbs.
  • Meat: Use ground beef, ground chicken or Italian chicken sausage in place of Italian Sausage.
  • Cheese: Try Provolone or cream cheese in place of the mozzarella, or Pecorino Romano for the Parmesan.

Sausage Stuffed Cubanelle Peppers, Step by Step

Cooking spinach to make Stuffed Italian Peppers
Binding for stuffed Italian frying peppers.
  1. Step 1: Heat a large skillet over medium high heat. Add the spinach and drizzle with 1 teaspoon extra virgin olive oil. Cook the spinach over medium high heat just until wilted, about 1 minute.
  2. Step 2: In a large bowl combine the chopped bread with the milk, egg and cheese and stir until well combined.
Italian sausage stuffing mixture for Italian Frying Peppers.
Italian Sausage stuffed Italian frying peppers.
  1. Step 3: Add the onion, sausage, spinach and tomato paste. Using hands, gently knead the mixture until well combined. Let this stand in the refrigerator 30 minutes.
  2. Step 4: Using a fork, gently pack the sausage mixture into the peppers, which have simply been rinsed, dried and cut in half lengthwise. Press chunks of fresh mozzarella here and there into the sausage mixture.
Frying stuffed Italian peppers stuffing side down.
Frying Italian Peppers stuffed with Italian Sausage and Spinach.
  1. Step 5: In the skillet, heat ¼ cup olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over medium high heat until well-browned, about 4 minutes.
  2. Step 6: Using a spatula, turn the peppers over and cook until the skins are browned and blistered, about 4 minutes longer.
Cooking stuffed Italian Frying Peppers in Tomato Sauce.
  1. Step 7: Add the tomato sauce and chicken broth, cover and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 6 minutes. 
  2. Step 8: Serve frying peppers immediately.

Pro tip: Once the Italian Stuffed Peppers are plated, sprinkle on some red pepper flakes and more grated Parmesan cheese.

How To Serve Them

  • Serve this recipe for Cubanelle peppers with simple buttered noodles or pasta.
  • A side dish of Polenta is a good choice here.
  • Or keep it simple with a tossed salad with Red Wine Vinegar Salad Dressing.
  • Cubanelle peppers are in season the same time as our beautiful Summer tomatoes. A lightly salted sliced tomato is a nice addition.
  • Crusty bread to soak up some of that sauce is also welcome.

Tips For Success

  • Hot Oil: Make sure your oil is hot before adding the stuffed peppers for frying. If the oil isn’t shimmering in appearance it can cause the peppers to become watery, and the filling to fall apart. I like to place a very small piece of sausage in the hot oil, if it starts sizzling (without burning), the oil is hot enough to start cooking the peppers.
  • Dry Filling: To avoid dry filling, be sure to measure liquid ingredients carefully.
  •  Italian sausage is fully cooked at 160 degrees. If you’d like, once the peppers are cooked, use an instant read digital meat thermometer to make sure sausage is cooked through.

Make Ahead and Storage

  • Make Ahead: The sausage filling for the peppers can be made up to two days in advance. The frying peppers are best fried, served and eaten once cooked. The peppers can become a bit soggy if stored for a length of time.
  • Leftovers: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to three days.
  • Reheat: The 50% power feature on your microwave is your best friend when heating leftovers. Heat in 15 second increments, until heated through. An air-fryer is also a good choice here to keep the meat nice and crispy, and keep the peppers from becoming soggy. Or even a low heat oven will work well.
  • Freezing: You can freeze these peppers once cooked, but I’m not a fan of the textures once thawed. I suggest to eat them as leftovers rather than trying to freeze for meal prep.

FAQ’s

What Are Good Substitutes for Cubanelle Peppers?

Can’t find Italian peppers? You can most certainly substitute a regular bell peppers, a sweet variety such as Yellow Bell, Red Bell, or Orange Bell and turn them into Italian Stuffed Peppers. Just slice them lengthwise and continue with the recipe. I would avoid a green bell pepper. The strong grassy flavor will distract and the skin is too tough for frying.

What are Cubanelle Peppers Used For?

Aside from stuffing, the Italian pepper is most well known for the classic Italian sausage and Pepper sandwich. They can also be used simply sliced and added to salads.

Can This Be Made Vegan or Vegetarian?

Yes. There are so many plant based sausage substitutes available these days. Just substitute for the Italian Sausage. Swap white wine or vegetable stock for the chicken stock. And omit the mozzarella cheese.

Can I Add Basil and Garlic?

You might be wondering why there’s no traditional basil or garlic in this traditional Italian recipe. Both are strong flavors … try it without first for some pure delicious flavor that showcases the sweet Italian peppers.

How Do I Keep Cubanelle Peppers From Tipping While Frying?

Cubanelle peppers are thin skinned peppers. Once you start the frying process, the peppers will heat and become soft enough that once they’re turned, I’ve never had a problem with tipping.

Recipe for Sausage Stuffed Cubanelle Peppers (Italian Frying Peppers)

Stuffed Italian Peppers served over fettuccine.

These Italian Frying peppers stuffed with Italian sausage make a mighty fine family dinner. I hope you give the recipe a try. Enjoy!

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Stuffed frying peppers with Italian sausage.
Print Recipe
5 from 2 votes

Italian Sausage Stuffed Cubanelle Peppers (Sweet Italian Frying Peppers)

Sweet tender Cubanelle peppers meet the bold savory flavor of Italian sausage in this comfort food classic. Italian frying peppers are the perfect pepper for an Italian filling that bubbles with melted cheese and tomato sauce goodness. This recipe for Italian Frying Peppers stuffed with sausage is rustic Italian cooking at it's best.
Prep Time20 minutes
Cook Time15 minutes
resting time30 minutes
Total Time35 minutes
Course: Main Course Pork
Cuisine: Italian
Servings: 4
Calories: 671kcal
Author: Lea Ann Brown

Ingredients

  • 5 ounces baby spinach
  • 1 teaspoon olive oil
  • 2 slices sandwich bread Chopped. Will measure about two cups once chopped.
  • ¼ cup milk
  • 1 large egg
  • 2 tablespoons Parmigiano-Reggiano cheese grated
  • 2 tablespoons red onion small chop
  • 1 tablespoon tomato paste
  • 1 pound Italian sausage hot or sweet, ground
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly ground black peper
  • 4 large Italian frying peppers halved lengthwise and cored, stems left intact. or 8 small peppers
  • ¼ cup extra-virgin olive oil
  • 1 cup canned tomato sauce
  • 1 cup chicken broth
  • A few chunks of fresh mozzarella cheese to poke here and there into the stuffed peppers

Instructions

  • Heat a large skillet over medium high heat. Add the spinach and drizzle with 1 teaspoon olive oil. Cook the spinach over medium high heat just until wilted, about 1 minute. Remove the spinach and coarsely chop.
  • Cut the peppers in half lengthwise and clean out any large pieces of veins and shake out seeds.
  • In a large bowl combine the chopped bread with the milk, egg and cheese and stir until well combined. Add the onion, sausage, spinach and tomato paste. Using hands, gently knead the mixture until well combined. Let this stand in the refrigerator 30 minutes.
  • Using a fork, gently pack the sausage mixture into the pepper halves. Press chunks of fresh mozzarella here and there into the sausage mixture.
  • In the skillet, heat ¼ cup olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over medium high heat until well-browned, about 4 minutes.
  • Using a wide spatula, turn the peppers over and cook until the skins are browned and blistered, about 4 minutes longer. If you loose any filling while turning, just use a fork to replace it.
  • Add the tomato sauce and chicken broth, cover and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 6 minutes. Transfer to plates and serve over pasta or polenta.

Notes

Note: Italian sausage is fully cooked at 160 degrees. If you’d like, once the peppers are cooked, use an instant read digital meat thermometer to make sure sausage is cooked through.
Pro tip: Once the Italian Stuffed Peppers are plated, sprinkle on some red pepper flakes and more grated Parmesan cheese.
Can’t find Italian peppers? You can most certainly substitute a regular bell peppers, a sweet variety such as Yellow Bell, Red Bell, or Orange Bell. Just slice them lengthwise and continue with the recipe. I would avoid a green bell pepper. The strong flavor will distract and the skin is too tough for frying.
Storage: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to three days. Preheat any leftovers in the microwave in 15 second increments, until heated through.

Nutrition

Calories: 671kcal | Carbohydrates: 20g | Protein: 24g | Fat: 56g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 1299mg | Potassium: 881mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1042IU | Vitamin C: 126mg | Calcium: 130mg | Iron: 4mg

Italian Sausage Stuffed Cubanelle Peppers … It’s What’s For Dinner