10/11/2026
What to do with a ton of long Italian hot peppers in your garden? Stuffed them with a meatball mix and bake for a spicy tray of stuffed peppers, served them on a plate covered in homemade marinara, some ravioli and homemade focaccia bread made with our 90 minute dough that you can find on our blog thefiftiesfightclub.com. This was a recipe we just winged with what we had at home. Result? Very good BUT only if you have a high tolerance for heat. These peppers are really spicy! How to make: slice peppers longways and remove the seeds and membrane. For the filling we used a pound of ground meat, a small onion diced, two cloves garlic a half cup pecorino romano, a half cup of a breadcrumb/ milk paste, salt and pepper . Stuff the peppers and bake at 425F for 20 minutes. For the marinara, dice a small onion and clove garlic and sauté. when soft add a 28 oz can of good tomatoes. Season with salt, pepper and fresh basil. For the focaccia, use a half recipe of our 90 minute pizza dough. Add olive oil to a 9x9 square pan and spread the dough. Let it rest for an hour. After@an hour Press you fingers into the dough to create dimples throughout. Coat with olive oil, parmigiano reggiano, rosemary, basil salt and pepper. Bake at 425 for 15-20 minutes. Enjoy!
