Stuffed Long Hot Peppers
You can easily add browned meat (beef, pork, sausage, turkey) to this basic stuffed pepper recipe. Another great stuffing combo is prosciutto and sharp provolone cheese.
- 4 Long Hot Peppers
- 1 Cup Grated Cheese
- ½ Red or Yellow Onion
- 2 tbsp. Extra Virgin Olive Oil
Slice a quarter of the onion and dice the other quarter. Sauté slices in olive oil until browned and set aside. 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 seeds and ribs. Coat outside of the peppers in olive oil. 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.