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Home » Recipes » Appetizers/Snacks

Stuffed Italian Long Hot Peppers (Sausage and Cheese)

Published: August 11, 2021 | Last Modified: May 3, 2023 | by Marie with No Comments This post may contain affiliate links

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overhead view of stuffed italian long hots with marinara sauce and fork on white dish

Make these easy and delicious stuffed Italian long hot peppers for your next get together! Or enjoy as a quick meal along with a big salad. Very few ingredients and comes together in minutes... these crunchy and savory peppers are a big favorite around here! If you want a bigger meal, consider these ahhh mazing pizza inspired stuffed bell peppers.

Can't find Italian long hots? Although not the same, try using Cubanelles (Cuban peppers), Cowhorn peppers, or Mesilla peppers.

Stuffed Italian long hots on white plate with marinara sauce for dipping

Ingredients

One of the reason I LOVE this recipe is because it's so simple yet it packs so much flavor!

stuffed pepper ingredients are shown: breadcrumbs, grated cheese, long hots, hot sausage and cubed provolone cheese
From top, clockwise: Italian sausage, provolone, Italian long hots, breadcrumbs, and grated cheese (Pecorino Romano)
  • Italian sausage - Pork, chicken, turkey, or plant-based. Because the peppers are spicy, I tend to use sweet not hot sausage.
  • Grated cheese - Parmesan (Parmesano-Reggiano is the best), or Pecorino Romano (Sheep's milk cheese, which has a strong, tangy flavor).
  • Bread crumbs - I use unseasoned and often make my own breadcrumbs from leftover sourdough bread.
  • Italian long hots - these are readily available in the Philadelphia area and I also grow my own in the summers. Feel free to substitute with Cubanelles, Cowhorn peppers, or Mesilla peppers to name a few.
  • Provolone cheese - I use mild sliced cheese from the deli and cube it. You may also use sharp cheese and shred it.

Steps

Wash and dry peppers, then slice in half lengthwise and remove seeds.

green long hots sliced in half on wooden board
sliced long hots (seeded and cleaned) on wooden board

Combine breadcrumbs with grated cheese in small bowl and then remove sausage from casing and place in a separate bowl.

small bowl of breadcrumbs on white cloth
Mix breadcrumbs with grated cheese
small bowl of italian sausage out of casing
Remove sausage from casing

Add diced provolone to sausage and combine with fork or by hand.

sausage with provolone on top in silver bowl
Add provolone to sausage
raw italian sausage mixed with cubed provolone cheese in silver mixing bowl
Mix provolone with sausage

Preheat oven to 450 degrees and line a baking sheet with tin foil.

Using a small spoon, stuff each half of the long hot peppers with the sausage-provolone mixture and place each pepper on a foil-lined baking sheet.

Top with some salt and pepper.

Sprinkle the breadcrumb-grated cheese mixture evenly over each pepper.

stuffed Italian long hots on aluminum foil ready to be topped with breadcrumbs and baked
Add sausage and cheese mixture to top of peppers; top with salt and pepper
Italian long hots on aluminum foiled lined sheet ready to be baked
Top pepper with grated cheese and breadcrumb mixture

Drizzle a little olive oil over the peppers and then place on grill or in the oven and cook until the top is browned, about 15 to 20 minutes.

Alternatively, you may cook on grill over medium high heat.

Serve as is or with a dipping sauce like marinara or pizza sauce

stuffed Italian long hots drizzled with olive oil ready to be baked or grilled
Drizzle with olive oil
Italian long hots cooking on the grill
Bake in oven or place on outdoor grill

Substitutions

  • Peppers - Italian long hots are hard to find in many areas of country. Substitute with Mesilla, Cowhorn, or cubanelle peppers or simply use long sweet banana peppers (add some hot pepper flakes or use hot sausage in stuffing).
  • Cheese - Parmesan can be used in place of Pecorino Romano; mozzarella can be used in place of provolone
  • Sausage - May use pork, chicken, turkey, or plant-based Italian style sausage.
  • Vegetarian - Use plant-based sausage or use cooked and chopped mushrooms.
  • Vegan - Use plant-based meat or mushrooms in place of sausage and use plant based cheese.

Variations

  • Cheese (mozzarella, provolone) and prosciutto - drizzle with balsamic glaze
  • Garlic (fresh or roasted) and cheese - served with Italian bread
  • Any of the above topped with marinara or pizza sauce

Storage

Store any leftover peppers in the refrigerator for up to 2-3 days.

More Appetizer Ideas...

  • Fried calamari
  • Roasted Italian long hot peppers
  • Baked brie cups

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📖 Recipe

Stuffed Italian long hots on white plate with marinara sauce for dipping

Stuffed Italian Long Hots (Sausage and Cheese)

Make these super easy and delicious stuffed Italian long hot peppers for your next get together, or as a quick meal along with a big salad! Crunchy on outside, bursting with flavor on inside!
5 from 8 votes
Author: Marie
Print Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine Italian
Servings 6
Calories 409 kcal

Ingredients
 

  • 6 Italian long hot peppers washed, seeded, and cut in half (see notes for substitutions)
  • 1 pound Italian sausage pork, chicken, turkey or plant based
  • 6 ounces provolone cheese diced
  • 3 tablespoon parmesan cheese
  • 3 tablespoon dried breadcrumbs
  • olive oil
  • salt, pepper

For Serving

  • marinara or pizza sauce optional, for dipping
  • chopped parsley or basil for garnish
Prevent your screen from going dark

Instructions
 

  • Wash and dry peppers, then slice in half lengthwise and remove seeds.
    sliced long hots (seeded and cleaned) on wooden board
  • Combine breadcrumbs with grated cheese in small bowl and then remove sausage from casing and place in a separate bowl.
  • Add diced provolone to sausage and combine with fork or by hand.
  • Preheat oven to 450 degrees and line a baking sheet with tin foil.
  • Using a small spoon, stuff each half of the long hot peppers with the sausage-provolone mixture and place each pepper on a foil-lined baking sheet.
    stuffed Italian long hots on aluminum foil ready to be topped with breadcrumbs and baked
  • Top with some salt and pepper.
  • Sprinkle the breadcrumb-grated cheese mixture evenly over each pepper.
    Italian long hots on aluminum foiled lined sheet ready to be baked
  • Drizzle a little olive oil over the peppers and then place on grill or in the oven and cook until the top is browned, about 15 to 20 minutes.
    Alternatively, you may cook on grill over medium high heat.
  • Serve as is or with a dipping sauce like marinara or pizza sauce

Notes

Substitutions
  • Peppers - Italian long hots are hard to find in many areas of country. Substitute with Mesilla, Cowhorn, or cubanelle peppers or simply use long sweet banana peppers (add some hot pepper flakes or use hot sausage in stuffing).
  • Cheese - Parmesan can be used in place of Pecorino Romano; mozzarella can be used in place of provolone
  • Sausage - May use pork, chicken, turkey, or plant-based Italian style sausage.
  • Vegetarian - Use plant-based sausage or use cooked and chopped mushrooms.
  • Vegan - Use plant-based meat or mushrooms in place of sausage and use plant based cheese.

Nutrition

Calories: 409kcalCarbohydrates: 9gProtein: 20gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 79mgSodium: 882mgPotassium: 387mgFiber: 1gSugar: 3gVitamin A: 697IUVitamin C: 66mgCalcium: 273mgIron: 2mg
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Recipe from Philadelphia Bank & Bourbon Chef Thomas Harkins

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About me...

Hello! My name is Marie, and I love to cook! I was born and raised in a Italian American community in Philadelphia. Many of my happiest memories were with my mother or father cooking happily in the kitchen and their passion definitely inspired me. I'd like to share my recipes for pizza, breads, Italian cakes and cookies, as well as other family favorites with you! Read More…

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I'm Marie, a Philadelphia-based Italian American home cook and baker - welcome to Feeling Foodish! Read more...

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