Remember when Harrison Ford, Liam Hemsworth, and Gary Oldman were wandering around Center City and South Philly a couple summers ago? Well, I finally watched the movie Paranoia with my boyfriend, Andy. While it was fun to pick out the scenery that pretended to be Manhattan and Brooklyn – Comcast Center, that mansion at 9th and Lombard with the Greek pillars in front, a few row homes in South Philly near 8th and Morris – I would not really recommend seeing this movie for any other reason.
But this isn’t a movie critique. Let’s talk about the new recipe I tried for our TV dinner!
Today, I will share with you
Prosciutto, Cheese, and Tomato Stuffed
Long Hot Peppers!
Long hots are a Philadelphia staple, especially in Italian households. Andy, who moved here in October, says that Philly’s Roast pork, broccoli rabe, provolone, and long hot sandwich is “more Philly” than a Cheesesteak. I think he’s gastronomically pretty observant and many people might agree with his statement. This is one of the go-to sandwiches for natives and long-time transfers like myself. I, personally, like to change it up, but man! Is that a good sandwich or what?
But alas, I’m not Italian, and I can’t handle anything too spicy. I’m a medium salsa, medium buffalo wings, little bit of wasabi in my soy sauce sushi-eating kinda girl. So what’s a girl to do when faced with a pound of these beautiful long hot peppers in our Greensgrow CSA? Well, take out the seeds, stuff ’em with meat and cheese, and roast away! This may be the first time I was able to use three of my CSA ingredients in one recipe, and who knew it would be one of my simplest ones? This would be great for a party, picnic, or fall football gathering. What a delightful pairing with a cold beer.
Here was our Greensgrow Farm CSA this week. I’ve starred the ones that I used in this recipe:
Collard Greens: Glick Farm, Quarryville, PA
Organic Tomatoes: Marolda Farm, Vineland, NJ*
White Peaches: Larchmont Farms, Elmer, NJ
Muskmelon: AT Buzby Farm, Woodstown, NJ
Long Hot Peppers: Marolda Farm, Vineland, NJ*
Garlic: SIW Vegetables, Chadds Ford, PA
Red New Potatoes: Glick Farm, Quarryville, PA
Two 6oz Peach Yogurts: Pequea Valley Farms, Ronks, PA
CSA Cheese Week
A quote from this week’s Greensgrow CSA email: “This week we have a choice of Keswick Cheeses in the CSA share! The farmers and cheesemakers at Keswick in Newburg, PA have owned Jersey cows on their pastures since 1978. The cows spend their days grazing freely on lush pastures to produce the creamy golden milk that goes into their cheeses. This week we are featuring Keswick’s Wallaby* and Dragon’s Breath – two creamy, meltable cheeses that are big staff favorites!”
So, Dragon’s Breath – as you could guess – is probably not my cup of tea. Wallaby was delicious in this recipe. As many of you may not live anywhere near PA or can’t get a hold of Keswick cheeses, my best suggestions would be shredded provolone or a semi-firm, meltable cheese. Andy and I tasted the prosciutto and Wallaby together before we made the long hots, and it was tasty, so we dove in!
1 pound of Long Hot Peppers (about 7-10)
1/4 pound (14-20 thin slices) Prosciutto
1/2 cup of shredded semi-firm cheese
1 tablespoon Olive Oil
2 teaspoons Kosher Salt
1 large beefsteak or heirloom tomato
- Cut off the tops of the peppers and slice lengthwise so that they can lay flat on a sheet pan.
- Scoop out the seeds – don’t leave a single seed if you don’t like it hot; trust me – and remove as much of the white membrane as possible to prevent bitterness.
- Place a sheet of parchment paper on a pan and preheat the oven to 350°.
- Place the prepared peppers onto the parchment papered pan. (Hellooooo alliteration!)
- Lightly brush insides of peppers with olive oil. A little goes a long way!
- Place thin slices of prosciutto inside each half pepper to fit.
- Sprinkle with kosher salt.
- Shred cheese over prosciutto. Make sure the peppers are close together so that the cheese lands mostly inside the peppers!
- Dice tomatoes into pieces the width of your peppers, removing the soupiest parts of the tomato and seeds as desired.
- Place tomato pieces over the cheese.
- Roast the stuffed peppers at 350° for 20-25 minutes or until the peppers are slightly wrinkled.
They tasted only a little spicy, a bit roasty, tangy, with just a touch of sweet from the roasted tomato portion. Yum! I would make these again in a heartbeat. So easy, too!
Meanwhile, here is an article with 5 Reasons to Eat More Peppers. Hey, why not?
FOR YOU WEIGHT WATCHERS POINTS PLUS®-TYPES:
STUFFED LONG HOT PEPPERS: 2 points per pepper
Ways to make this lighter and with fewer points:
- Use less prosciutto and/or cheese. Weigh your amounts so that you’re accurate.
- Throw some extra veggies in the roast!