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Stuffed Italian Long Hot Peppers (Sausage and Cheese)

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.

Ingredients

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

  • 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.

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.

Top with some salt and pepper.

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

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

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…

📖 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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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 tbsp parmesan cheese
  • 3 tbsp dried breadcrumbs
  • olive oil
  • salt, pepper

For Serving

  • marinara or pizza sauce optional, for dipping
  • chopped parsley or basil for garnish

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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