Italian frying peppers are a type of Capsicum annum variably referred to as Cubanelle, Italianelles or Sweet Italian Long peppers. Unlike many unripe peppers which are bitter in flavor, Italian frying peppers are sweet at every stage from green to yellow to red. In color, they range from bright citron to deep forest green ripening to orange and then red when fully ripe.
Picadillo Stuffed Cubanelle Peppers
4 large Cubanelle peppers
Olive oil, as needed
2 cups beef picadillo
1 cup cooked rice
8 oz pepper jack, or other melting cheese
Hot sauce, for serving (optional)
Preheat your broiler on high and arrange a rack at the highest position. Place the peppers in a skillet or on a sheet pan. Cut a slit down the center of each pepper. Drizzle lightly with oil. Broil for 10 to 15 minutes, flipping halfway, until peppers are charred all over. The easiest way to peel a roasted pepper is to transfer it a bowl and cover with a lid (or inside a sealed plastic bag) and let steam do its thing for a few minutes. Wait until the peppers have cooled down so they're safe to handle, and you'll find that the skin is much easier to peel off. Once peeled, gently pull out the core, seeds and ribs. Place the peppers back into the skillet or on your sheet pan. Start with some rice, then your beef picadillo, and then top with a generous amount of shredded pepper jack cheese and bake at 350°F for 15 minutes.
Recipe and image from Kitchenista Diaries