By Chef Samantha Tilley, executive chef at The Market CT and former chef-owner of Mockingbird Kitchen & Bar.
Italian sausage stuffed long hot peppers are a classic Italian-American dish — baked until tender and filled with sausage, breadcrumbs, and melted cheese. They’re bold, a little spicy, and perfect for Sunday dinner or serving hot from a platter.
Stuffed long hots aren’t trying to impress you.
Why This Dish Matters
These baked stuffed long hot peppers reheat beautifully and can be made ahead, making them ideal for gatherings.
Technique Spotlight: Pepper Control, Filling Texture, and Gentle Baking
Don’t pack the filling tight. You’re not stuffing a turkey. Loose filling cooks evenly and keeps the peppers intact.
Bake uncovered on a rack at 375°F. Lifting the peppers off the pan lets hot air reach every side, so the skins soften while the cheese on top melts and browns. Pull them when the filling is cooked through and the tops are golden. If they dry out, you waited too long.
Ingredients
Peppers (The Vessel)
Italian Long Hot Peppers
Similar size matters more than perfect shape. Long hot peppers are unpredictable. Some are mild, some will remind you they’re related to chilies. Taste one before you commit and cook accordingly.
Filling (Savory, Not Heavy)
Italian sausage: Sweet or hot works. The pepper decides the heat
Day-Old Italian Bread Crumbs
Breadcrumbs are the backbone of the filling. Fresh crumbs absorb oil and moisture without turning gummy. Avoid boxed, ultra-fine crumbs—they pack too tightly.
Provolone and Pecorino Romano
Provolone melts into the filling and browns on top with a mild, savory tang. Pecorino brings the salty, aged bite that seasons the sausage from the inside.
Garlic, Minced
Garlic should be present but not aggressive. It perfumes the filling rather than dominating it.
Flat-Leaf Parsley
Adds freshness and contrast to the rich filling.
Egg
Just enough to bind the filling so it holds together without becoming dense.
Extra-Virgin Olive Oil
This is not a lean dish. Olive oil keeps the filling tender and carries flavor through the peppers.
Sauce & Finish
Optional: Marinara or Crushed Tomatoes
The peppers don’t need sauce. If you want it, serve a light marinara on the side for dipping rather than drowning the peppers.
Fine Sea Salt & Black Pepper
Season deliberately. The cheese already brings salt.
Optional: Anchovy (Minced)
Not traditional in every household, but common. Anchovy melts into the filling and deepens flavor without tasting fishy.
No mozzarella. No ricotta. No sugar.
This dish relies on restraint.
What You Will Be Doing
Split the long hots lengthwise and remove seeds. Optional - Lightly soften them—either by roasting briefly or blanching—so they become pliable.
Mix the sausage, breadcrumbs, provolone, Pecorino, garlic, parsley, egg, and olive oil until the filling is moist and cohesive. It should hold together when pressed.
Fill the peppers generously. I found that rolling the filling back and forth in the palm of my hand to form a cylinder made it easier to stuff them lengthwise. Set them on a cooling rack over a parchment-lined baking sheet and drizzle with olive oil.
Bake uncovered at 375°F for 18–20 minutes, until the peppers are tender, the filling is cooked through, and the cheese is melted and browned. Rest 5 minutes before serving so the filling firms up.
What Can Go Wrong
Dry filling → Not enough olive oil or overbaking
Overly hot dish → Seeds not fully removed
Dense texture → Filling packed too tightly
Wine Pairing
Stuffed long hots call for wines with acidity and flexibility rather than weight.
A Montepulciano d’Abruzzo handles tomato and pepper without overpowering the dish.
A Chianti Classico works well if the filling leans more savory than spicy.
For white wine drinkers, a Falanghina or Verdicchio offers enough structure to stand up to the peppers.
Avoid heavily oaked wines. The dish doesn’t need sweetness or tannin.
Equipment
Baking sheet with a cooling rack
Parchment paper
Mixing bowl
Knife and cutting board
Gloves for deseeding and stuffing
Storage & Make-Ahead
Stuffed long hots can be assembled a day ahead and baked before serving. Leftovers keep well refrigerated and reheat gently. Like most baked Italian dishes, they’re often better the next day.
Make Them Part of the Holiday Table
Because they can be assembled a day ahead, stuffed long hots are an easy antipasto to set out while the turkey rests, or a centerpiece of an Italian-American Christmas Eve spread. Build the rest of the table with:
- Thanksgiving Menu: What to Cook and Why It Works
- Stuffing Ideas: try the Tuscan sausage, sage and fennel version
- Spaghetti Aglio e Olio with Green Olives
- Bistecca alla Fiorentina
Planning a dinner? This recipe is part of our Italian Sunday Supper menu. Plan the whole dinner in the Menu Planner →
Stuffed Long Hots: Spicy, Cheesy Italian-Style Peppers
Equipment
- Equipment
- Disposable gloves (for seeding and handling peppers)
- Cutting Board
- Sharp knife
- Mixing bowl
- Spoon or small spatula (for stuffing)
- Rimmed baking sheet
- Parchment paper
Ingredients
Ingredients
- 6 Italian long hot peppers
- ½ lb Italian sausage sweet or hot, casings removed
- ½ cup shredded provolone
- ¼ cup grated Pecorino Romano
- 2 garlic cloves finely minced
- ¼ cup Italian-style breadcrumbs
- 2 tablespoons chopped flat-leaf parsley
- 1 large egg
- Kosher salt to taste
- Freshly ground black pepper to taste
- Extra-virgin olive oil for drizzling
Optional topping
- ¼ cup additional shredded provolone
Instructions
Instructions
Prep the peppers
- Wearing gloves, slice 6 Italian long hot peppers lengthwise on one side only, creating a pocket. Remove seeds and membranes if you prefer less heat. Discard gloves and wash hands thoroughly. Set peppers aside.
Make the filling
- In a mixing bowl, combine ½ lb Italian sausage, ½ cup shredded provolone, ¼ cup grated Pecorino Romano, 2 minced garlic cloves, ¼ cup breadcrumbs, 2 tablespoons parsley, 1 egg, salt, and black pepper. Mix until combined.
Stuff the peppers
- Fill each pepper generously with the sausage mixture, dividing the filling evenly and pressing lightly so it holds without packing it too tight.
Optional: add cheese topping
- If desired, sprinkle the tops of the stuffed peppers with ¼ cup additional shredded provolone.
Arrange and oil
- Place the stuffed peppers on a cooling rack set over a parchment-lined baking sheet and drizzle lightly with extra-virgin olive oil.
Bake
- Bake uncovered at 375°F (190°C) for 18–20 minutes, until the peppers are tender, the sausage filling is cooked through, and the cheese is melted and browned.
Serve
- Rest for 5 minutes before serving. Serve warm with crusty bread. Marinara sauce on the side is optional.
Notes
Swap sausage for ricotta-spinach or goat cheese + herbs for a vegetarian twist Add a slice of prosciutto inside for saltier punch Grill instead of bake for a smoky, summer version Serve alongside a big bowl of pasta or sliced into crostini 💡 Recipe Tips
Wear gloves when seeding the peppers—long hots vary wildly in heat. Make extra filling and freeze for a quick future batch. Bake on a wire rack if you want extra crispiness all around. 🌍 Cultural Context
Long hot peppers are popular in Italian-American cooking, especially in the Philadelphia and New Jersey regions, where they show up on hoagies, in antipasti, or sizzling from the grill. They're not about perfect uniformity—they’re about big flavor, rustic charm, and maybe a little sweat on your brow.
Holiday bread from my kitchen: 6-Grain Sourdough pre-orders are coming soon, in small batches. Join the list for first access →
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