Prosciutto and Provolone-Stuffed Long Hot Peppers
Outside in my garden, we have a large bush flourishing with long hot peppers. I have fried quite a few, but needed to something different. Thinking back to one of my favorite restaurants, I remembered an appetizer I had. Long hots stuffed with provolone cheese and prosciutto ham. So, I decided to try making my own. Let me tell you. They are delicious.
First things first. These are HOT. Some aren’t, but mine are. I suggest you do a taste test before preparing. If they are too hot, remove all of the seeds and the ribs from the pepper by cutting off the top and making a slice all the way down one side. Make sure it’s a side so that the pepper will lie flat on the board.
Next, rub each pepper with some olive oil to aid in the roasting.
I bought a quarter pound of Daniele Prosciutto from the market today. This is enough to stuff about 10 peppers. Peel off a piece and tear it to fit in the pepper’s cavity. Fill each pepper this way.
Next, comes the provolone cheese. I purchased a block of sharp imported Provolone today and shred it fresh. I shred about 3/4 cup or so. Take this and stuff into the peppers.
Preheat the oven to 350°. Line a cookie sheet with parchment paper and lay the peppers on it. Cook in oven, upper rack, for about 20 minutes or until peppers start to wrinkle. The cheese will be melted before this. Remove and let cool for a few minutes before serving.
Grab a hunk of Italian bread and enjoy!