I’m having a bit of writer’s block today. Too many things happening for me to focus. Like Bernie Sanders acknowledging that Black Lives Matter. Like the flooding in South Carolina. Like still trying to find my future husband. Like brainstorming about when I’m going to move to New Orleans.
So, instead of giving an intro about how I love stuffed hot peppers and yada yada yada I’m going to give you a list of ways to eat them:
- Serve hot with crusty Italian bread.
- Put on top of a burger with a fried egg.
- Slice and put on top of a salad.
- Slice and add to pasta.
- Put inside an omelet.
- Put on top of a steak sandwich.
- Put on top of an Italian sausage sandwich. Don’t forget the mayo.
- Slice and put on top of homemade pizza.
Now that I have given you inspiration, get in the kitchen, my loves!
Hot Stuffed Peppers
- 10-12 hot peppers (Hungarian, hot cherry, jalepeños, etc)
- 16 oz cream cheese, room temperature
- 1/2 cup Pecorino Romano, grated
- 2 cups Fontina, shredded
- 1/4 cup blue cheese or feta
- 1/2 cup ricotta
- 3/4 cup Panko breadcrumbs
- 1 tbsp extra virgin olive oil
- 1 tsp anchovy oil or 1 tsp anchovy, finely minced
- 1 egg, beaten
- 1 tbsp garlic, minced
- 2 tbsp parsley, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp kosher salt
- 2 tsp freshly ground pepper
- Preheat oven to 400°F.
- When choosing peppers, I like to get a mixture of different varieties, levels of hotness and color. Choose whatever peppers you like. You can even use bell peppers or mild varieties, if you wish. Wash the peppers and place on a baking sheet pan. Drizzle with olive oil. Roast the peppers until slightly softened, about 10- 15 minutes. Set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment add all of the remaining ingredients and mix over low speed. Once incorporated, increase the speed to medium and mix until the mixture is smooth and well incorporated.
- While wearing latex gloves, make a slit with the tip of a pairing knife from the stem of the pepper to the tip, creating a “pocket”. Be careful not to cut through the pepper to the other side. Remove excess seeds and membrane.
- In a small oven-safe dish, add a small amount the filling to the oven and cook until melted. Taste the filling, checking for seasoning, and adjust as needed.
- Stuff the peppers with the cheese mixture and bake in an oven-safe casserole dish, covered with foil, about 30 minutes.
- Remove foil and turn on the broiler. Broil the top of the peppers until a light char forms.