Spicy Pork Stuffed Peppers
Our Cheesy Jalapeno Seasoning is based on long hots, a Philadelphia regional dish where long Italian peppers are fried or roasted until they are soft and sweet, and then used to top roast pork or beef, nestled into antipasti, or served whole in an oily dipping sauce with bread. These make great appetizers when served individually or, served in pairs, are a great, playful dinner.
We took thin-skinned Cubanelle peppers and roasted them until they were soft, then stuffed them with a loose sausage made from ground pork and Cheesy Jalapeno Seasoning. We topped the peppers with seasoned breadcrumbs and shredded parmesan cheese, and put the whole thing back in the oven to roast. Served with a simple tomato agrodolce, this dish is sweet, spicy, earthy, and loaded with texture.
8 Cubanelle peppers
Olive oil as needed
1.5 cups diced red onion
1.25 pounds ground pork
3 Tablespoons Cheesy Jalapeno Seasoning, divided
1 cup bread, ground to fine crumbs in a food processor
1/4 cup finely shredded parmesan cheese
Chives to garnish
1. Preheat oven to 350°F.
2. Cut tops off the Cubanelle peppers and split them down the front. Pull open the split and remove seeds and pith.
3. Toss with oil to coat and lay out on a baking sheet. Put peppers in the oven. Roast 10 minutes, then flip, and roast 10 minutes more. When they are soft and brown or wrinkled in spots, remove from heat and set aside to cool. Keep the oven on.
4. While the peppers are roasting, prepare the pork. Put oil in a saute pan and warm over medium heat. Then add chopped red onion and saute until it turns soft and golden.
5. Add pork and 2 Tablespoons of Cheesy Jalapeno Seasoning to the onions. Cook together until all ingredients are combined, pork has browned and seasoning is fragrant, 10-15 minutes.
6. While the pork cooks, put some more olive oil in another saute pan, over medium-high heat. Stir in bread crumbs and remaining 1 Tablespoon of Cheesy Jalapeno Seasoning. Cook until crumbs are crisp and golden, about 5 minutes. Remove from pan and set aside.
7. Stuff cooled, roasted peppers with seasoned pork and onions, and top with a tablespoon or two of bread crumbs. Sprinkle with parmesan cheese and put back in the oven for 5 minutes, or until cheese is melted.
8. To serve, spread your choice of tomato sauce on a plate. Lay peppers on top of the tomato sauce, and sprinkle with garnish like chives, parsley, or more freshly grated cheese.