Stuffed Long Hots are not for the faint of heart or taste buds. I stuff mine with shredded mozzarella, minced garlic and prosciutto. Roast for about 25 minutes and you have a summer side that is a sure fire hit, especially with those who have a hankering for spicy eats.
Stuffed Long Hots
Course: Sides, AppetizersCuisine: Italian AmericanDifficulty: EasyServings
10-12
servingsPrep time
20
minutesCooking time
25
minutesIngredients
10-12 long hot peppers
1 1/2 cup shredded mozzarella cheese
4 garlic cloves, minced
3 slices of prosciutto, cut into 3-4 strips each
Extra virgin olive oil
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp black pepper
Directions
- Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet with a drizzle of olive oil. Spread evenly using a paper towel until the entire baking sheet is greased.
- In the center of each long hot pepper, slice an opening using a small knife down the entire length of the pepper.
- Stuff each pepper with prosciutto slices, minced garlic and shredded mozzarella. Place each prepared pepper onto the prepared baking sheet.
- Drizzle olive oil over each stuffed pepper. Sprinkle each pepper with salt, pepper and garlic powder.
- Roast for 15 minutes uncovered. Flip baking sheet and bake for another 5-10 minutes. Peppers should be lightly browned and cheese should be melted. Serve hot or at room temperature with plenty of fresh Italian bread, as long hots are VERY hot!!
