Pepperoncini Ripiène Recipe

Prep the Peppers

Wash and dry the long finger peppers. Cut off the tops and carefully remove the seeds and membranes using a small spoon or a knife.

Make the Sausage Filling

In a bowl, mix the Italian sausage, cream cheese, grated Parmesan cheese, minced garlic, black pepper, and salt until well combined.

Stuff the Peppers

Using a small spoon or piping bag, fill each prepared pepper with the sausage mixture, packing it tightly.

Prepare the Breading Station

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Bread the Stuffed Peppers

Coat each stuffed pepper in flour, dip into the beaten eggs, then roll in breadcrumbs until well coated.

Fry the Peppers

In a large skillet, heat olive oil over medium-high heat. Fry the breaded peppers in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Prepare the Marinara Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in crushed tomatoes, red pepper flakes, oregano, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally.

Serve the Dish

Serve the fried pepperoncini hot with the spicy marinara sauce on the side for dipping.