Roasted Long Hot Peppers

  • Enough Olive oil to cover the bottom of an oven safe baking dish PLUS about 1 TBS more to top the peppers once in the dish
  • 8 – 10 long hot peppers, washed, dried, stem ends removed. Leave the insides (seeds, etc. – that is where the heat is)
  • 4 cloves minced garlic
  • salt and pepper to taste

Preheat oven to 375 F. Cut the peppers into 3rds and put into the baking dish. Top with garlic, salt and pepper and 1 TBS olive oil. Mix around. Put into the oven for 40 minutes, stir every 15 minutes. Remove, let cool and store in the refrigerator in the olive oil they were cooked in. They are perfect for a pepper and egg sandwich.

Stuffed Long Hot Peppers

  • 1/3 cup ground Italian sausage, browned and cooled
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 tablespoon garlic salt
  • 3 tablespoons grated Romano cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/3 cup Italian-style dry bread crumbs
  • 1 tablespoon olive oil
  • 6 Long hot peppers, cored and seeded

Preheat oven to 350 degrees F. In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

 

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