- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 490
- Total Fat
- 40 g
- Saturated Fat
- 19 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 18 g
- Cholesterol
- 110 mg
- Sodium
- 457 mg
These were a childhood favorite that is a Northeast Ohio classic: mixing an Eastern European-style pepper with an Italian meat filling. The fun of eating them is that the peppers really vary in heat, so sometimes you may get a really hot one! On the Coast, you can also use long hots or, in a pinch, poblanos.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 490
- Total Fat
- 40 g
- Saturated Fat
- 19 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 18 g
- Cholesterol
- 110 mg
- Sodium
- 457 mg
Ingredients
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Directions
- Prepare a grill for medium-high heat.
- Heat a large skillet over the coals on the grill. Add the olive oil and ground pork and brown for 3 to 5 minutes. Add the chile flakes, fennel seed, scallions and garlic and cook for 2 more minutes, then add the parsley and oregano and stir to combine. Deglaze the skillet with the white wine and cook for about a minute, scraping the bottom of the skillet to get off the bits. Remove from the heat and stir in the mascarpone, Pecorino Romano and breadcrumbs. Season to taste with salt and pepper.
- Equally fill the peppers with the mixture and place them onto the grill on indirect heat. Close the lid but leave the vents half open to maintain a 375 to 400 degrees F temperature. Cook until golden brown on top, 16 to 20 minutes.
Cook’s Note
If you can’t find Hungarian hot peppers, you can use Anaheims, long hots or poblanos and add a bit more chile flakes to the filling to kick up the heat.
