Long Hot Peppers Pecorino Romano Cheese Breadcrumbs Parsley Ground Black Pepper
Combine the pecorino cheese, breadcrumbs, chopped herbs and black pepper in a small bowl and set it aside. Then, mix the bulk Italian sausage, shredded mozzarella and chopped sun-dried tomatoes in a bowl until well-combined.
Prep the peppers: Rinse and dry the peppers, then remove and discard the thick stem. Slice the peppers in half lengthwise and remove most seeds and big veins.
Stuff the peppers with the sausage mixture, using your hands or a small spoon. The stuffing does not need to be mounded high and the peppers do not need to be overfilled.
Once all the peppers are stuffed, sprinkle the tops of each pepper with the breadcrumb/cheese mixture.
Then, transfer them to the parchment-lined sheet pan in a single layer. Use two baking sheets if necessary. Once on the sheet pan, lightly drizzle each pepper with olive oil.