Stuffed long hot peppers have been my labor of love for a while. I must’ve tested this recipe about ten times, and now I’m ready to share it with you.
I first tasted stuffed long hot peppers at an Italian restaurant in Carlstadt, New Jersey – Gianna’s. Gianna’s have a very extensive menu that offers great food in single servings or family style.
As soon as I saw long hot peppers on the menu I had to try them. Another customer warned me that they were very, very hot. That didn’t deter me, in fact I was pretty excited to give them a try.
Let me tell you, I was full of glee when these babies arrived at my table. They were steaming hot, stuffed with prosciutto and provolone. I was so pleased that I chose them as an opener to my meal. I cut off a piece for my first bite and a wow moment occurred. Ooh wee – they were hot, but so good, so tasty.
I tried to temper the volcano going on in my mouth, by taking a big gulp of my margarita. Bad idea, the heat from the peppers needed a true cooling agent, so I guzzled some water and then went in for another bite. Each bite got hotter and hotter, but I didn’t care, they just tasted too good to give up on.
I went back to Gianna’s four times, or was it five? I started my meal with stuffed long hot peppers every visit, and I got smart and ordered a beer to go with. Each time the heat varied from hot to goodness gracious, and each time I thoroughly enjoyed them.
So you see, I had to master this recipe for myself, I couldn’t trek to Carlstadt every time I had a jones for some stuffed long hot peppers. There were much iterations. It took me some time to master the cooking process to micmic the consistency Gianna’s achieved, but I did it!
Stuffed long hot peppers are an ideal appetizer, but you can also serve them as a cocktail bite without the sauce. They’re just as good without the epicurean trimmings.
If you love spicy, you’ve got to try this recipe. But if you enjoy spicy but only to a limit, all you have to do is remove the seeds and membranes and you will have yourself the same tasty dish without the intense heat.