Mexican Stuffed Cubanelles Grande!

Kelly Williams


Yesterday I picked 3 beautiful cubanelles from the garden, one green one and 2 red ones, and some gorgeous tomatoes, and thought to do a Mexican-style dish! Sliced the peppers in half, through the stems and all, cleaned them out, and loaded them with my homemade taco filling and topped them with the works! Not only were they beautiful, but were out-of-this-world good to boot! Happy to share! Enjoy!
*All photos by me.


★★★★★ 1 vote

4-8 (Makes 8 halves)
15 Min
45 Min



  • 1 tsp
    johnny's seasoning salt, can sub your fav or use regular salt
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    onion powder
  • 1 tsp
    chili powder
  • 1 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
  • 1/4 tsp
  • 1 Tbsp
  • 1 Tbsp
  • 1 Tbsp
    dried minced onion
  • 1/4 tsp
  • 1 Tbsp
  • 1 tsp
    beef bouillon dissolved in 1/2 cup hot water, i only use
  • 1/2 c
    beer, more if needed to simmer longer
  • 1 lb
    hamburger, can sub half with chorizo or ground sausage
  • 1
    shallot, chopped
  • 1 1/2 Tbsp
    chopped pickled jalapeno rings
  • 4
    large red and/or green cubanelle peppers for stuffing

  • 1 1/2-2 c
    shredded mexican blend cheese
  • ·
    shredded lettuce
  • ·
    chopped tomato
  • ·
    sour cream
  • ·
  • ·
    sliced or chopped black olives
  • ·
    chopped green onions
  • ·
    hot sauce
  • ·
    sliced or chopped jalapenos

How to Make Mexican Stuffed Cubanelles Grande!


  1. In large frying pan, saute hamburger and shallots til done. Drain grease if necessary. Mix up all dry seasoning ingredients in small bowl and sprinkle evenly over cooked beef. Stir in well. Add bouillon, water, beer and ketchup*. (*Can sub tomato paste if you have a dab.) Stir well to mix. Bring to a boil, turn down to low and simmer til very thick stirring occaisionally. About 10-15 minutes. Remove from heat to cool. Preheat oven to 350. Slice peppers in half lengthwise, through the stems and all, and clean out seeds and membranes. Overstuff each with taco meat. Place into 13x9 baking dish. *For crisp tender peppers, cover with foil and bake. *For softer peppers, evenly pour in 1/4 cup water, cover with foil and bake. Bake in 350 degree oven for 30 minutes. Remove foil, top with cheese, return to oven and bake til cheese is melted. Another 3-5 minutes. Arrange on platter and top to your heart's content! Goes great with grilled Mexican Street corn, refried beans 'n chips, and/or Spanish rice!
  2. *Cubanelles are a mild, sweet pepper from Cuba. They are not hot. They start off green, then turn bright red when fully ripened. Can be eaten when large and still green, though. My green one that I used got so big and heavy that it broke the branch and fell onto the deck, so I had to use it. It was wonderful, too!

    **Mine from my garden may be much larger than store-bought. VERY easy to grow. I grew mine in half barrels on the deck. (Photo taken earlier this summer, it's HUGE now and still producing!)
  3. ***Up top in my taco seasoning ingredient list, it cut off part of my description.
    For beef bouillon, I only use "Superior Touch Better Than Bouillon Beef Base". (I use the chicken, too.) I never ever use the cubes or granules anymore. Just a tip for you. It's a bit more expensive, but there's just no comparison. Hope this helps. (It is in the same aisle as the cubes right next to it. Please do try it. You'll never go back.)

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About Mexican Stuffed Cubanelles Grande!

Regional Style: Mexican
Other Tag: Quick & Easy

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