Long hots have gained a prominent place in our pantry. We make our charred long hot condiment as often as I find long hots at the store. I have plans for pickling some too. The other evening on our date night we saw stuffed long hots on a menu. Why had I never thought of stuffing these peppers? We make poppers and stuffed green and red peppers. Poblano peppers are stuffed all the time. But somehow we had never considered splitting, filling and roasting these moderately spicy peppers. Until we saw them. The peppers we tried were stuffed with sausage, rice, onions, cheese and basil. They were an inspired revelation. I now foresee a whole series of stuffed long hots in my future. It takes the best of a jalapeno popper and combines it with the substance of a stuffed bell pepper.