Italian Stuffed Jalapenos

Total Time:
40 min
15 min
10 min
15 min

4 to 6 servings

  • 15 jalapenos, preferably red, cut in 1/2, seeded and deveined
  • 1 tablespoon canola oil
  • 2 pounds mild Italian sausage, casings removed
  • 1/4 cup minced red onion
  • 1/4 cup minced red bell pepper
  • 3 tablespoons minced garlic
  • 2 cups mascarpone or cream cheese
  • 1/4 cup grated Parmesan, plus more for garnish
  • Salt and pepper
  • 1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees F and set a rack in the middle of the oven.

Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.

Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.

Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.

Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

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4.8 97
Looks easy & yummy!! item not reviewed by moderator and published
Very, very good - made this for our New Year's Eve party! Everyone ate them. I was concerned they might be too hot, but they were mild after roasting and were very flavorful. I recommend using at least 25-30 jalapeños or if you don't need to make a lot, use the 15 jalapeños and know you will have enough for another batch. Since I have extra filling left, I am going to get some pablano peppers for our family dinner one night. My jalapeños may have been smaller than what Guy used. item not reviewed by moderator and published
I substitute ground beef for the Italian sausage, and I use cream cheese instead of mascarpone. Everything else I keep the same. This is my all-time favorite recipe. It's easy to make and is such a favorite at parties, pot-lucks, etc. There is a lot left over which can be made into a chip dip. Also, wear gloves while handling the jalapenos, which will save your hands from becoming extremely hot like they are on fire. Just curious if anyone knows... what part(s) of the jalapeno do the spices come from? I usually leave part of the membrane in the jalapeno, but I take all of the seeds out. I'm thinking next time I make these, I'm going to save all of the membranes and seeds and cook them into the ground beef. Has anyone else tried this? Were they insanely hot? item not reviewed by moderator and published
Insanely good!!! Stuffing would also be amazing on a pizza or in a calzone. Will make again for sure item not reviewed by moderator and published
Made these for superbowl parties and several potluck parties. They always disappear quickly and people ask for more! item not reviewed by moderator and published
these were great !! will definetley make these again item not reviewed by moderator and published
amazing item not reviewed by moderator and published
My brother-in-law made these for a barbeque at my house a couple of years ago. Sometimes the jalepenos are hard to find in the Northeast during the winter, so I've made up the same filler mix and filled phyllo cups as a Christmas Eve appetizer. Yum! Be careful... these are highly addictive. item not reviewed by moderator and published
Love ‘em! They were devoured in minutes. This recipe is a keeper. We liked the green jalapeños more, the red are very mild. Used 1 lb Italian sausage and 8 oz cream cheese… made the perfect amount of filling for 15 jalapeños. Thank you Guy! item not reviewed by moderator and published
I would give these more than five stars if I could!!! My family asks me to make these for every party and holiday. Even people who would normally refuse to eat a jalapeno pepper will enjoy this recipe. When I run out of jalapeno peppers at the party and go home with leftover sausage stuffing, I use it in green bell peppers and serve it over rice. SO delicious. item not reviewed by moderator and published
Having lived in Mexico for many years, I became quite the pepper (of all kinds) afficianado. To take out MOST of the heat - remove ALL seeds and ALL membranes. To remove SOME of the heat - remove ALL seeds and KEEP ALL membranes. Actually jalapenos vary in heat. You may buy one batch and they will be quite hot, the the next may be as mild as bell peppers. They are relatively mild on the Scoville scale ranging from 3500-8000 units. A link to help you follows. item not reviewed by moderator and published

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