Italian Stuffed Jalapenos

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I tried the recipe but I substituted the sausage for ground beef. Loved it even more

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I doubled the recipe & took it to a shrimp boil for appetizers. There was not one single pepper left (out of eighty! They tasted wonderful, the only problem was it took forever to make them. But it was worth every minute of it. I even took the left over stuffing amd covered it with more mozzarella cheese, warmed it & served it with tortilla chips as a groovy dip.

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Not too over powering on the heat and the sweetness of the bells and the onion really brings this delicious snack together.

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The peppers were great! I'd cut the stuffing recipe in half though or double the amount of peppers. I used the marscapone cheese. I think cream cheese would taste pretty close to the marscapone since it costs $12 just for that ingredient($6 if you half the recipe. I would make this again.

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These were a snap to prepare, and tasted AMAZING. Guy rocks it out AGAIN!

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Five minutes of roasting is not long enough for the roasting of the jalapenos. And two minutes is definitely not long enough for the meat to cook. I went with cream cheese, because marscapone was way too much. Everyone ate them but I was expecting a little more out of them.

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Really fun, really yummy and surprisingly not too spicy.

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So good that even the kids ate!! I made half green and half red peppers and they were great. I had a lot of filling left over, so you can easily half the filling part of the recipe. ps I used cream cheese.

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We loved these little stuffed gems! The jalapenos mellowed out with the initial cooking and the broiling (as well as the lack of seeds/ribs. The mixture inside was awesome and we even cut back on calories (a little. We used chicken sausage and low fat mozz. We also used whipped cream cheese instead of the marscapone (which is pricey around these parts!. That made it very easy to mix the filling. We will definately make these again!! Right on point :

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This is an instant family favorite!