Stuffed Long Hot Dip Recipes
STUFFED HOT PEPPERS
Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.
Provided by Russ
Categories Appetizers and Snacks Spicy
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
- Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 8.1 g, Cholesterol 54.4 mg, Fat 20.6 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.6 g, Sodium 1041.3 mg, Sugar 0.5 g
STUFFED LONG HOT DIP RECIPE
Provided by kristentirrell
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Fry Prosciutto strips for 30 seconts on each side. Stack the fried pieces and cut into 1/4 inch squares. Saute long hot peppers in olive oil until just tender. Mix the cream cheese and mayonaise. Add in black pepper and cheeses. Add peppers to the prosciutto and mix. Place mixture on a 9 X 13 pan and flatten. Bake for 30-40 minutes.
STUFFED HOT PEPPERS
I use Anaheim Chillis or Hot Banana Peppers for this recipe, but you can use any pepper of your choice. Be very careful when seeding the peppers. It is important to wear gloves and not touch your face. If you do get pepper burn on your skin, rub olive oil on the affected area. I make these to freeze.
Provided by Keeferop
Categories Cheese
Time 1h45m
Yield 24 stufffed peppers, 24 serving(s)
Number Of Ingredients 11
Steps:
- Core hot peppers. Take out as many seeds as possible. Be very careful!
- Mix the rest of the ingredients and stuff peppers.
- Place on a baking sheet and a few tablespoons of olive oil over the peppers.
- Bake at 250 F for 45 minutes. Ready to eat or freeze.
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ITALIAN STUFFED LONG HOTS RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
Servings 4-6
Views 114.6K
- Preheat your oven to 400 degrees. In a small skillet, brown the ground beef (breaking it up as much as you can with a wooden spoon) until fully cooked through, season with a pinch of salt, remove to a plate with a slotted spoon (discard the fat) and set aside to cool.
- While the beef is cooling, prep your peppers. Cut a slit along the length of the pepper, carefully open the peppers, discard all the seeds and membranes (please watch the video to see how I did this because it’s easier to see it then to explain it) and set aside.
- Add about 1/2 cup of tomato sauce and a couple tbsp of oil in the bottom of a roasting pan (I used a 9x13 inch) smear it all together and set it aside.
- Make the filling by mixing together in a bowl the cooled cooked beef, ricotta, parm, provolone, 1/4 cup of sauce, garlic, onion, parsley and a pinch of salt, stuff each pepper, set it cut side up in the prepared pan, then once all filled, drizzle a little more sauce and a drizzle of olive oil on each one, followed by the lightest sprinkle of breadcrumbs and some more parm.
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