Stuffed hot peppers
Finding a fresh Italian long hot outside of Philly or the Northeast might be a little tough. Anaheim peppers are a perfect substitute and will be easier to find. — Steve Martorano
1/3 cup extra virgin olive oil
18 ounces ground veal
1/3 cup whole garlic cloves, smashed and roughly chopped
1/2 white onion, minced
4 sprigs fresh sage, chopped
2 ounces Parmigiano-Reggiano
8 ounces Fresh Mozzarella, cubed, plus 2 ounces grated, divided
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons unseasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
Vegetable oil, for frying
8 Italian long hots
Pinch of crushed red pepper flakes
1 Heat a medium sauté pan, add the olive oil and ground veal, and cook until brown. Add garlic, and cook until brown. Add the onion and sage, mixing well, and cook until tender. Cool in a separate bowl, set aside.
2 To the same sauté pan, add the Parmigiano, cubed mozzarella, parsley, bread crumbs, salt, garlic, and pepper.
3 Take the Italian long hot peppers and blanch-fry in a deep fryer at 325 degrees for 1 minute. When they’re cool, slice the peppers lengthwise, remove the seeds, and stuff the veal mixture into them. Place the peppers in a pan with olive oil at the bottom, so they don’t stick. Cook for 5 minutes over medium heat, or until the peppers are hot, then top with grated fresh mozzarella cheese and allow it to melt. Serve on individual plates, and garnish with olive oil and red pepper flakes.
Serves 6.
Nutrition information per serving: 400 calories, 68% calories from fat, 31 g fat, 10 g saturated fat, 88 mg cholesterol, 5 g carbohydrates, 25 g protein, 776 mg sodium, trace fiber
