📌 Why You’ll Love Stuffed Long Hots
Stuffed long hot peppers are a staple in Italian-American kitchens and Northeast trattorias. 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. They’re the spicy cousin of stuffed bell peppers—and way more fun.
Ingredient Notes
- Italian Long Hot Peppers – The unpredictable stars. Some are mild, some make you question your life choices. They blister beautifully in the oven or on the grill.
- Sweet Italian Sausage – Balances the spice. A classic choice is a mix of sweet and hot, removed from the casing.
- Sharp Provolone & Pecorino Romano – The tangy, salty counterpunch. Sharp provolone melts slowly, infusing every crevice.
- Breadcrumbs & Parsley – Bind and lighten the filling, keeping it cohesive without grease.
- Garlic & Olive Oil – The non-negotiables of Italian cooking. Garlic infuses everything; olive oil lends that golden edge.
- Optional Add-Ins – Crumbled soppressata, anchovy paste, or chopped roasted red pepper for depth.
Reciepe (Serves 4 as appetizer)
- 8 Italian long hot peppers
- ½ lb sweet or hot Italian sausage (casing removed)
- ½ cup shredded provolone or mozzarella cheese
- ¼ cup grated pecorino or parmesan
- 2 garlic cloves, finely minced
- ¼ cup Italian breadcrumbs
- 2 tablespoon chopped parsley
- 1 egg
- Salt and black pepper, to taste
- Olive oil, for drizzling
Instructions
- Prep the peppers: Slice each pepper lengthwise on one side only (like a pocket). Remove seeds if you prefer less heat.
- Make the filling: In a bowl, mix sausage, shredded cheese, pecorino, garlic, breadcrumbs, parsley, egg, salt, and pepper until well combined.
- Stuff the peppers generously with the filling and press to close.
- Place on a baking sheet lined with parchment. Drizzle lightly with olive oil.
- Bake at 375°F (190°C) for 25–30 minutes until golden and bubbling. For extra char, finish under the broiler for 2–3 minutes.
- Serve hot with crusty bread, marinara for dipping, or as a bold side to grilled meats.
🍴 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.
Stuffed Long Hots: Spicy, Cheesy Italian-Style Peppers
Stuffed long hot peppers are a staple in Italian-American kitchens and Northeast trattorias. 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. They’re the spicy cousin of stuffed bell peppers—and way more fun.
Ingredients
Ingredients (Serves 4 as appetizer)
- 8 Italian long hot peppers
- ½ lb sweet or hot Italian sausage casing removed
- ½ cup shredded provolone or mozzarella cheese
- ¼ cup grated pecorino or parmesan
- 2 garlic cloves finely minced
- ¼ cup Italian breadcrumbs
- 2 tablespoon chopped parsley
- 1 egg
- Salt and black pepper to taste
- Olive oil for drizzling
Instructions
Instructions
- Prep the peppers: Slice each pepper lengthwise on one side only (like a pocket). Remove seeds if you prefer less heat.
- Make the filling: In a bowl, mix sausage, shredded cheese, pecorino, garlic, breadcrumbs, parsley, egg, salt, and pepper until well combined.
- Stuff the peppers generously with the filling and press to close.
- Place on a baking sheet lined with parchment. Drizzle lightly with olive oil.
- Bake at 375°F (190°C) for 25–30 minutes until golden and bubbling. For extra char, finish under the broiler for 2–3 minutes.
- Serve hot with crusty bread, marinara for dipping, or as a bold side to grilled meats.
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.
Tried this recipe?Let us know how it was!
🌍 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.
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