Pepperoncini Ripiene Recipe
Breaded and fried long finger peppers stuffed with sausage, served with spicy marinara sauce.
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Ingredients
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For the Stuffed Peppers
For the Breading and Frying
For the Spicy Marinara Sauce
Method
For the Stuffed Peppers
- 1
Prepare the Peppers
Wash the long finger peppers and slice them in half lengthwise. Carefully remove the seeds and membranes without breaking the peppers.
- 2
Make the Filling
In a mixing bowl, combine the Italian sausage, cream cheese, grated Parmesan, minced garlic, black pepper, and salt. Mix well until all ingredients are blended.
- 3
Stuff the Peppers
Using a spoon, fill each half of the pepper with the sausage mixture, pressing it in gently.
For the Breading and Frying
- 4
Prepare the Breading Station
Set up three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
- 5
Bread the Stuffed Peppers
Carefully coat each stuffed pepper first in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs.
- 6
Fry the Peppers
In a large skillet, heat vegetable oil over medium heat. Once hot, fry the breaded peppers in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
For the Spicy Marinara Sauce
- 7
- 8
Add Tomatoes and Seasoning
Pour in the crushed tomatoes, red pepper flakes, dried oregano, and salt. Stir to combine and let simmer for about 15-20 minutes, allowing the flavors to meld.
- 9
Finish the Sauce
Stir in the chopped fresh basil just before serving. Adjust seasoning if necessary.