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Italian Stuffed Jalapenos Recipe

Italian Stuffed Jalapenos

Recipe courtesy Guy Fieri, 2008

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (94)

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Average Rating:

Total Reviews: 94

Showing 21-30 of 94

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  • on October 04, 2010

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    Excellent filling, can easily apply to mushrooms, spread over canapés or added to eggs for a breakfast treat. Substituted sweet, italian turkey sausage and flavor still turned out tasty following the rest of the recipe. Jalapenos have a small bite at the end, but overall not a spicy dish that you might expect, easily can be enjoyed by large crowds. If your prefer heat, would leave in some of the membrane. Could definitely make mixture the night before, then add, top with some cheese and cook for a few minutes.

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  • on September 08, 2010

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    A friend dropped off a whole bag of peppers from the family garden and I searched the site for uses. So happy I made these, I used turkey sausage and only had cream cheese and they were delicious. I will make again. And I am looking forward to using the extra filling tomorrow.

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  • on September 08, 2010

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    AMAZING! came out perfect twice. My boyfriend loved it so much I made it for my parents and my dad couldn't stop talking about them for day. the left over mix was also great in baked spaghetti and on crustinis!

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  • on August 26, 2010

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    The time it takes to make these is well worth every second! These were absolutely fantastic! Followed the recipe exactly and couldn't stop eating them! We also used a few mini yellow and red bell peppers in place of the jalepenos for my friend who doesn't appreciate that spicy kick that my husband and I do, and those were equally good...just no heat. These are now a regular at our house! Side note...the amount of stuffing is more for like 30 peppers. The 1st time we made them, we prepared 15 jalepenos and about 5 mini peppers. We had enough stuffing left over for another 12 jalepenos the next day. We were so happy! So...1/2 the amount on the stuffing ingredients, or make 2 days in a row!

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  • on August 24, 2010

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    I really enjoyed this appetizer, it sizzled with a lot of flavor. It was the first time making it. A little time consuming but worth the effort.

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  • on August 10, 2010

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    If you're not too keen on the bite of the jalapenos, try stuffing green peppers! Quick, easy, and delicious!

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  • on August 06, 2010

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    stuffing way to much for just 15 jalapenos, cut sausage and cream cheese in half. Also roast jalapenos longer, they were a bit too crunchy.

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  • on July 30, 2010

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    All the ingredients worked well together. As a substitute for Mascarpone combine 8 oz block of cream cheese, 3 T. sour cream and 2 T. whipping cream (liquid not whipped, and you have an inexpensive alternative.

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  • on May 14, 2010

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    This is an AMAZING recipe. I love it and have made it over and over again. I use chicken sausage and anaheim peppers instead of jalapenos and it is JUST as amazing. I tend to use it as a dinner than a snack and if you are watching your weight OR using weight watchers, it ends of being appx 4WW pts 1 pepper...you cant go wrong :. IT IS JUST THE BEST!!

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  • on February 27, 2010

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    These are delicious! The only thing I would change is that I would cook the jalapenos for longer, so they have less of a crunch. I halved the recipe and also put some bacon on top. I used cream cheese instead. Great flavor!! You can't eat too many of these, though. Really rich.

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