- Prep time 15 minutes
- Cook time 30 minutes
- Serves 4 to 6
I grew up eating cubanelle peppers that my grandfather would lovingly stuff with a mix of raisins, sausage, and large chunks of bread and roast in the oven. I've taken my love of stuffed cubanelles in many directions throughout my life, but few are as satisfying as this grilled, vegetable-stuffed number that gets an extra kick of brightness from Sir Kensington’s Classic Mayonnaise. The mayo not only brings additional flavor, but its sugars help get the vegetables and bread super crisp. I stuff the mixture into the cubanelles—sneaking a cube of mozzarella at the bottom of the pepper for a little cheesy surprise—and then carefully place them on the grill (check out the video for a tip on how to avoid spillage). The long skinny shape of the cubanelles makes them extra quick to cook through, and brushing the peppers on the outside with more mayo means they are golden and charred when you pull them off the grill. —Dan Pelosi
Test Kitchen Notes
cubanelle peppers, washed and dried
baby bella mushrooms, cleaned and chopped into ½-inch cubes
medium zucchini, chopped into ½-inch cubes
crusty sourdough, chopped into ½-inch cubes
Sir Kensington’s Classic Mayonnaise, plus more for coating peppers
garlic cloves, roughly chopped
red pepper flakes
freshly ground black pepper
(4-ounce) block low-moisture mozzarella cheese, cut into 6 cubes
- Chop ½ inch off the top of each pepper. Remove any guts or seeds from the inside of the peppers, taking care not to tear the skin; set aside for stuffing. Chop the remaining lids into ½-inch pieces, removing the stems, and set aside.
- Add the mushrooms, zucchini, sourdough, and chopped pepper lids to a medium bowl. Add ½ cup Sir Kensington’s Classic Mayonnaise, garlic, tomato paste, salt, black pepper, and red pepper flakes and stir to combine.
- Preheat the grill to 475°F and place a grill-proof pan or skillet on the grate to preheat.
- Add the seasoned vegetable mixture to the preheated pan to cook with the grill lid closed until softened, about 15 to 20 minutes, stirring occasionally. Remove the mixture from the grill and set aside to cool.
- Grab your peppers and place a cube of mozzarella cheese in the bottom of each. Using a spoon, carefully stuff the peppers as deeply and tightly as you can with the vegetable mixture and smooth off the top.
- Brush a light coating of Sir Kensington’s Classic Mayonnaise onto the outsides of the stuffed peppers and cook on the grill for 15 minutes with the lid closed, flipping halfway through grilling. Tip: To prevent any of the filling from falling into the grill, add a piece of aluminum foil to the edge of the grill and place the open end of the peppers on top of the foil (leaving the rest of the peppers on the grates).
- Remove from the grill and serve immediately.