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Cook this: Provolone Stuffed Long Hots

By Shereen Pavlides for The 1 min read
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Nancy Rokos/The Times

Chef Shereen Pavlides prepares her creation of Provolone Stuffed Long Hots.

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Chef Shereen Pavlides' Provolone Stuffed Long Hots roasting in the oven.

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.

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