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.


Stuffed Long Hot Peppers by Diverse Dinners


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.


Stuffed Long Hot Peppers by Diverse Dinners


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.


Stuffed Long Hot Peppers by Diverse Dinners




570 cal


28 g


8 g


69 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 12

Stuffed Long Hot Peppers

20 minPrep Time

10 minCook Time

30 minTotal Time

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    Cheese Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all purpose flour
  • 1 cup milk (plus 1/2 cup extra if needed)
  • 1 cup provolone (shredded)
  • 1/4 tsp kosher salt
  • Pinch black pepper
  • Breadcrumb Topping
  • 2 tbsp unsalted butter
  • 1 cup breadcrumbs
  • 1/4 cup fresh oregano (removed from stems) or 2 tbsp dried oregano
  • Long Hot Peppers
  • 12 (Italian) long hot peppers
  • 8 oz prosciutto
  • 12 oz provolone (cut into 1/2 inch strips)
  • Drizzle of extra virgin olive oil
  • Equipment & Utensils
  • Small saucepan with cover
  • Whisk
  • Small fry pan
  • Large baking tray


    Cheese Sauce
  1. Melt butter on medium heat in a saucepan then add flour and whisk.
  2. Slowly pour milk in while whisking to create a sauce. A gentle pour is necessary to avoid lumps.
  3. Add cheese and continue to whisk.
  4. Season with salt and pepper, then remove from heat, cover and set aside.
  5. Breadcrumb Topping
  6. Melt butter on medium heat in a fry pan then tip in breadcrumbs and oregano
  7. Combine ingredients until breadcrumbs heat through and the scent of the oregano releases.
  8. Remove from heat and set aside.
  9. Long Hot Peppers
  10. Cut down the middle of each pepper lengthways to open up the peppers, be careful not to cut all the way through.
  11. If you prefer a less fiery dish - using your hands, pull out the membrane and seeds. Be careful not to tear the peppers when doing this.
  12. Once you have pulled the membranes of the peppers away, you should be able to shake the seeds out.
  13. Divide the prosciutto into 12 equal parts, then push 1 part into each pepper.
  14. Do the same with the cheese, making sure to fill each pepper with as much cheese as you can.
  15. Place stuffed peppers on a baking tray then drizzle with oil.
  16. Place under a hot broiler (on the middle tray in your oven) for approx. 10 minutes, but watch carefully as the heat from a broiler can be unpredictable.
  17. Once skins of the peppers become charred, remove from broiler.
  18. If necessary, slowly reheat cheese sauce, and if needed add a little milk to get the sauce to a pourable consistency.
  19. Plate two or three peppers per person, then pour sauce over peppers sparingly and garnish with a sprinkle breadcrumbs.
  20. Serve immediately.