SUBMITTED BY: Malanga’s Farm Market & Greenhouses
Stuffed Italian Long Hot Peppers
6 long Italian red peppers – sliced in half
4 – 5 cloves of garlic – chopped
1/2 cup Italian parsley – chopped
1/2 red onion – chopped
2 oz. can of anchovies in olive oil with capers
3 tbs. wine
1 cup bread crumb
1/4 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. black pepper
Grated provolone cheese
Olive oil
Directions
1. Heat 2 tbs. of olive oil in a frying pan
2. Add the garlic, parsley, onions, wine and the anchovies
with the olive oil and capers.
3. Mash the anchovies with a fork and sauté the mixture
for 3 – 4 minutes.
4. Add the bread crumbs and stir for another minute or
two.
5. Turn the heat off and heat a frying pan with 2 tbs. of
olive oil.
6. Place the halved peppers in a separate frying pan or in
a baking dish.
7. Spoon the breadcrumb mixture into each pepper and
top with grated provolone cheese.
8. Let the peppers cook in the frying pan on medium
heat for about 5 – 7 minutes until the pepper is slightly
softened and the cheese melts slightly. If you are using
the baking dish place them in the oven at 400 for 10-15
minutes or until the peppers are soft.
Recipe compliments of:
Malanga Farm Market & Greenhouses
You can use this recipe with any peppers that are available,
long hots, cherry, or sweet. Visit Malanga Farm Market &
Greenhouses in Warren to get the best pick and
freshest peppers.