Thursday, September 10, 2009

Stuffed Long Hot Peppers

I cook a few dishes I call "stolen recipes." I didn't really steal anything per-se; I learned to replicate at home after having them in restaurants. My friend's restaurant Graziano's Ristorante in Chesilhurst, NJ makes a wonderful appetizer of cheese stuffed long hot peppers. Long hots are in season now, and available at my local farm stand, so I've been making them weekly for Wifey and I.

  • Long Hot Peppers
  • Cheese
  • Onion
  • Extra Virgin Olive Oil

Ingretient tips
  • Long hots tend to be slightly curly, straiter ones are easier to prep
  • Any type of onion is fine: red, yellow, white, vidalia, shallots. I've used them all
  • I prefer sharp provolone - I shred it myself in a food processor

  • Oven - Preheat to 375F
  • Stovetop
  • Saute Pan
  • Cookie Sheet
  • Knives
  • Cutting board

The onions serve two purposes for the appitzer: part of the stuffing, and as a topping. For four peppers, I use about half a decent sized onion total. Slice a quarter of the onion and dice the other quarter. Saute the slices in olive oil until browned and set aside.

Long hots aren't nearly as hot as jalapeños or other peppers, so I skip the gloves when prepping the peppers. Lay the peppers on a cutting board and slice down the length of them. Slice open the top, as they lay stable on the cutting board, so they won't roll over during baking and the let the stuffing run out. Remove the seeds and the ribs (the light colored stuff the seeds are attached to). The ribs provide the heat (not the seeds), so remove more of it for milder peppers (Wifey's serving), or less for SPICY (mine). Coat the outide of the peppers in olive oil. I won't describe my process for oiling them, the photos are self expanatory (1, 2, 3).

Fill the peppers with the chopped onions first, then stuff as much cheese as you can in them. Spray a cookie sheet with non-stick spray and arrange the peppers on it. Bake in the middle oven rack at 375F for 25-30 minutes or until the cheese starts to brown. Remove from the oven to a plate, and top with the sautéed onions and serve. ENJOY!


Anonymous said...

Looks great!!! I like to throw in a little prosiutto to make it a meal. Also didn't know that the ribs provide the heat, not the seeds...that explains the fire inside my mouth the last time I made them!!!

Anonymous said...

I too like to add proscuitto to my long hots along with extra sharp provolone and asiago cheeses. It is by far my husband's favorite snack with a thin slice of Italian bread.
Thanks for the tips...I also did not know that the ribs held the heat in the pepper.
Graziano's - excellent Italian food in the area, reminds you a lot like home.

msvitag said...

Well this is great..I live right across the road from Grazianos and they are the BEST. Just had some the other day .. AND Sean brought some of his recipe to a gathering i was at. How many ways can you say YUMMMM?! Going to give your recipe a shot ,sound s good and easy so we'll give it a go. Always ready to try something new.. I know it will be GOOOD. Thanks for sharing and maybe we'll see you around.