Long Hot Peppers Stuffed with Hot Italian Sausage

Hello there!

Here is another recipe whipped up on a whim. All I have to say is Holy Moly, these peppers and meatballs are crazy delicious! This is a Dustin recipe. I have to say, he’s been coming up with some really tasty recipes lately.

This is a perfect side dish with a pasta. I prefer to use my homemade sauce with this recipe. I used a pint of my canned sauce.

This dish is spicy, saucy, cheesy goodness, and I cannot wait to make this again! I hope you give this one a try. It’s actually super simple to make.

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Ingredients:

• 6 Long Hot Peppers
• 1 lb of loose hot Italian sausage
• 1 egg
• 2 Tbsp panko
• 2 Tbsp Italian bread crumbs
• 1 pint of sauce
• 5 Tbsp Pecorino Romano + additional Pecorino Romano for topping
• 4 cloves of garlic, rough chopped
• 1 tsp of garlic powder
• 1/4 tsp pepper
• 2 Tbsp of Extra Virgin Olive Oil

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Directions:

• Preheat oven on 375 degrees fahrenheit.
• Rinse Peppers, then cut tops off peppers, massage pepper to remove seeds.
• In a large bowl, add loose hot sausage, 4 cloves of garlic, 5 Tbsp of Pecorino Romano, 2 Tbsp of Panko bread crumbs, 2 Tbsp of Italian bread crumbs, 1/4 tsp pepper, and 1 tsp of garlic powder.
• Add 1 egg to hot sausage and mix by hand.
• Stuff peppers with meat mixture, packing it down with a chopstick (or something similar).
• If there is any remaining meat, roll into meatballs.
• Place peppers and any meatballs in a glass dish. Drizzle with 2 Tbsp of Extra Virgin Olive Oil.
• Top peppers and meatballs with 1 pint of sauce.
• Top with additional Pecorino Romano.
• Bake for 45-50 minutes, or until meat is cooked.

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See Photos below with Directions:

• Preheat oven on 375 degrees fahrenheit.
• Rinse Peppers, then cut tops off peppers, massage pepper to remove seeds.

• In a large bowl, add loose hot sausage, 4 cloves of garlic, 5 Tbsp of Pecorino Romano, 2 Tbsp of Panko bread crumbs, 2 Tbsp of Italian bread crumbs, 1/4 tsp pepper, and 1 tsp of garlic powder.
• Add 1 egg to hot sausage and mix by hand.

• Stuff peppers with meat mixture, packing it down with a chopstick (or something similar).
• If there is any remaining meat, roll into meatballs.
• Place peppers and any meatballs in a glass dish. Drizzle with 2 Tbsp of Extra Virgin Olive Oil.

• Top peppers and meatballs with 1 pint of sauce.

• Top with additional Pecorino Romano.

• Bake for 45-50 minutes, or until meat is cooked.