Stuffed Long Hots: Spicy, Cheesy Italian-Style Peppers
Stuffed long hot peppers are a staple in Italian-American kitchens. Whether grilled, baked, or broiled, these spicy beauties bring smoky heat, melty cheese, and savory sausage together for the ultimate low-effort, high-reward appetizer.
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
Variations & Serving Ideas
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.
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.
