Philadelphia, PA - Sausage Stuffed Long Hot Peppers, no matter what team is playing, we all know that the Super Bowl's real star is the food. Executive Chef Thomas Harkins of Bank & Bourbon restaurant on Market Street shares one of his go-to recipes for the big game for you to enjoy at home.
Sausage Stuffed Long Hot Peppers
- 6 long hot peppers cut in half and deseeded
- 1 cup of mild Italian sausage without casing
- ½ cup grated sharp provolone
- ¼ cup of each grated fresh parmesan and breadcrumb mix together
- Olive oil as needed
- Salt and pepper to taste
Start the grill or preheat oven to 375 degrees: mix sausage and grated provolone together, season with salt and pepper. Proceed to fill the cavity of the long hot pepper with the sausage mixture. Place on a cookie sheet or if using grill place on foil sheet. Top each pepper with the parmesan bread crumb mixture. Place in oven or grill and bake until the internal temperature of 165 degrees. Serve hot.
And on Fridays and Saturdays, stop by Bank & Bourbon to pick up light bites and our signature selection of cocktails, beer, and wine to go.