Italian Stuffed Jalapenos

The filling was good, but the jalapenos were still crunchy even after a lot of roasting.

I followed the recipe and the jalapeno's were crunchy and the filling was a little bland. So I made another batch with a few changes.

After slicing the peppers I broiled them for 5 minutes on each side.

For the filling, I substituted 6 chopped marinaded sweet cherry peppers in place of the red bell peppers. I added 6 chopped peppercini's, including their juice. I browned the sausage, let it cool, then added all the filling ingredients into the mixture at once, and stuffed the jalapeno's.

Just before serving, I broiled the stuffed peppers again for 5 minutes, browning and melting the cheese.

The stuffed peppers were soft but still firm.

Easy and awesome!

Thanks for the recipe! Absolutely delicious. I added freshly grated corrinder on top just before putting back to the oven...the flavor was awesome....nice minty smell all over..

They did take a little longer to both prepare and cook, than was listed. I'm not sure how you cook 2# of sausage in 2 minutes with onion, peppers, and garlic. Guy will have to show me. (I'm not from Missouri As far as the unused portions, I had a couple of meals I was pre prepared for Sundays big game. I was able to use the overage, ( about 1lb as an additive to the other snack tray. The stuffed mushrooms will not mind swallowing this side. Besides, I needed something for the kids they don't like the heat.
All in all, I hope Guy reads these, Very good.

BUT they take way longer than 15 minutes!!!! The peppers took about 10-15 minutes and the sausage mixture took more like 20. Also, the filling needs to be cut in half - two pounds of sausage is way too much for 15 peppers. In any case, the end result was absolutely delicious and worth the extra time, and now I have the extra filling in the freezer to use next time!!

Cooked the peppers (used really big jalapenos for about 5-10 minutes longer and used cream cheese (cheaper. My family couldn't stop eating them!! Making them again this weekend for the football games!

Great starter!
My group does not like it quite so spicy, so I used a milder chilli with great results.

Of course I made some modifications. I cooked the peppers for at least 20 minutes at about 350. I used the frozen breakfast sausage patties that you can cook frozen. As the sausage patties thawed I cut them into peices and mixed with bell peppers, onions, salt, pepper, and garlic powder. Once this mixture was done I added cream cheese and I also used the cheese dip that you buy at the grocery store but is like what is served at Mexican Restaurants...the white cheese dip. I stuffed the peppers and put them back in the oven for about 5 minutes and they were absolutely delicious. Thanks Guy for a great recipe idea.

The entire party thought they were very good. Only the jalapenos were VERY HOT! I realize this is not the case all the time, considering I make popper often. But the filling was a nice change.
I did make some changes: I used only 1 lb italian sausage and 8 oz cream cheese. Plenty of filling and still very meaty.
Will make again for our next party.