Fill the peppers with the chopped onions first, then stuff as much cheese as you can in them.

Stuff peppers with sausage mixture and grill direct on grill at 300°f for approx. In a large bowl, add loose hot sausage, 4 cloves of garlic, 5 tbsp of pecorino romano, 2 tbsp of panko bread crumbs, 2 tbsp of italian bread crumbs, 1/4 tsp pepper, and 1 tsp of garlic powder. Drain any fat from sausage when fully cooked.

Place on parchment paper or put on rack in sheet pan.

Add shredded asiago cheese and cook for. Cut a long slit from top to bottom down the center of each pepper to form a pocket. Outside in my garden, we have a large bush flourishing with long hot peppers.

Preheat the oven to 350°.

In a medium bowl, mix together the sausage, cream cheese, garlic salt, romano cheese, oregano, basil, bread crumbs and olive oil. Preheat oven to 350 degrees f (175 degrees c). Place sausage in a large, deep skillet.

In a medium bowl, mix together the sausage, cream cheese, garlic salt, romano cheese, oregano, basil, bread crumbs and olive oil.

Place under a hot broiler. In this episode of laura in the kitchen laura vitale shows you how to make italian stuffed long hots! I shred about 3/4 cup or so.

I have fried quite a few, but needed to something different.

4) 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. Find this pin and more on andiamo a mangiare !! Do the same with the cheese, making sure to fill each pepper with as much cheese as you can.