Cook this: Provolone Stuffed Long Hots
In this week’s edition of Cook This, Chef Shereen Pavlides bakes a sweet and hot appetizer for the family.
To watch Chef Pavlides make this dish, visit heraldstandard.com.
Provolone Stuffed Long Hots
Yields: 6-8 servings Prep time: 5 minutes Cook time: 17 minutes
8 Italian long hot peppers
6 ounces domestic extra sharp provolone cheese
3 tablespoons olive oil
kosher salt / fresh finely ground black pepper
Heat oven to 375 degrees F.
Cut a long slit, running top to bottom down the center of each pepper. Using your index finger, run along the slit to carefully open it up, forming a pocket. Cut provolone into eight 1/4-inch thick by 4-inch long slices. Stuff the cheese slices into the slit of each pepper.
Arrange the peppers onto a rimmed baking sheet, evenly spacing them apart. Drizzle oil over the peppers, season with 1/2 teaspoon salt and 1 turn on the pepper mill. Roast until peppers are tender and the cheese is melted, 15 – 17 minutes. Remove.
Serve on a small serving platter as appetizers or with pasta marinara.