Stuffed Italian Long Hots
Spice Up Your Life!
As a lover of all things spicy, I was in the mood to satisfy my spice craving. Long hots can be unpredictable with their spice level, so these may have anywhere from moderate heat to high heat. These can be served as an appetizer or an entree. If you want to serve this as an entree, I would recommend serving 2-3 per person.
This is an easy dish that is delicious and will surprise any guests!
Tip: You may want to wear gloves when you scoop out the seeds of the long hot peppers. Also, wash your hands and don’t touch your eyes when dealing with these peppers! You can cause a lot of unnecessary pain to yourself!
Servings: 5-6 Peppers
Cook Time: 40 Mins
Ingredients:
5-6 Long Hot Peppers, Sliced Lengthwise
1 1/2 Cup Shredded Provolone
5-6 Slices of Prosciutto (1 Slice Per Pepper)
4 Crumbled Sweet Sausages
1/2 White Onion, Diced
1-2 Cups Marinara
2 Cloves Garlic, Sliced
2 1/2 Tspns EVOO
2-3 Tblspns Unsalted Butter
3-4 Tblspns Italian Breadcrumbs
2 Tspns Pecorino Romano
2 Tspns Parsley, Chopped
Ingredients:
Preheat the oven to 450 degrees.
Add the EVOO to the pan and put on medium high heat. Once it is starts to bubble, add the garlic and cook for 2-4 minutes.
Mix the white onion into the pan and saute for approximately 5-10 minutes until they are fragrant and translucent.
Remove the sausage from the casing, add it to the pan, and break it up with a spoon or utensil of your choice.
5. Cook everything together in the pan for approximately 5-10 more minutes until the sausage is completely browned.
6. In a bowl, mix together the provolone, sausage, parsley and 3 tspns of the marinara. Mix well.
7. Once the long hots are cut lengthwise, use a spoon to scoop out the seeds.
8. Line the inside of the peppers with prosciutto (it should be approximately 1 slice per pepper)
9. Stuff the peppers with the sausage mixture.
10. Pour the remaining marinara sauce into the bottom of a baking pan with 2 tablespoons of water.
11. Place the peppers on the baking pan in the marinara sauce and cook in the oven for 10 minutes.
12. While the peppers are in the oven, melt the butter in the microwave for approximately 30 seconds. Mix the breadcrumbs, butter, and Pecorino Romano together.
13. After taking the stuffed long hots out of the oven, coat each pepper with the breadcrumb mixture so that there is a thin layer covering the sausage mixture.
14. Bake for another 10 minutes.
Remove from oven, let cool for 5-10 minutes and enjoy!
