Oh man, these were fabulous, but just remember to wear gloves when handling. and keep your exhaust fan on as well. I baked them and then when they were cool enough, what was left over I froze in food saver bags for a later treat! I had a few hot wax hungarian peppers so I used those along side of the jalapenos. Can't go wrong with this recipe at all.

Reviewed On: Oct. 10, 2008

this is pretty good. I did tweak it a little. first it was difficult to find the 'pocket' so I just put the sausage in and closed them with a toothpick. Brown both sides in a bit of olive oil and then put in the pan, layering with the onions and green peppers & Italian style diced tomates. Cover the pan with aluminum foil and bake 1 hour at 375*. Timing will really all depend on how thick the thighs are and how much you 'browned' them, especially since they are stuffed with raw sausage, you want to make sure the temperature reaches 170*. my husband liked this and so did friends who tried it using these recommendations. Served with jasmine rice and garlic bread.

Reviewed On: Jan. 10, 2006

This was absolutely delicious! I did double the sauce as was suggested. My whole family said this was the best cheesecake I ever made.

Reviewed On: Nov. 25, 2005