Reviewed: Jan. 17, 2013

My family loved this recipe I had extra jalapeños from my garden and stuffed those also everything tasted wonderful!!!!!!!!!!

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Reviewer:

Michelle

Reviewed: Oct. 14, 2012

Delicious, big hit at apple cider making party.

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Reviewer:

gmoh005

Reviewed: Oct. 9, 2012

I read the other notes so only made half the recipe. I also used smaller sweet yellow peppers so I had some filling left over. I used mushrooms I had on hand and stuffed them as well. Still had some filling left over so browned the mixture in the same frying pan with the chopped mushroom caps and some cheap red wine. I am freezing it and will add to sauce at a later date. NOTHING wasted! As for the recipe itself....LOVE IT! Next time peppers are bountiful I will definitely make again. And did I mention that my kitchen smells wonderful?

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Reviewer:

MRSLEM

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Canonsburg, Pennsylvania, USA

Reviewed: Oct. 6, 2012

I get requests for this recipe all the time. I am also always asked to make this for gatherngs!!

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Reviewer:

Sherry

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: South Park, Pennsylvania, USA

Reviewed: Sep. 22, 2012

I have used this EXACT recipe several times now. This is also the FIRST time I ever took the time to rate and review. This is the BEST recipe, and I follow the sauce exactly as stated. The only thing I change with the filling is that I only use mild sausage. I would use HOT, however my kids would not like it. I do stuff a few HOT peppers for my hubby. This is seriously the best recipe. You will want to eat any leftover sauce on your plate. I'm going to use this sauce recipe for other dishes. Thank you!

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Reviewer:

tmunro

Reviewed: Sep. 12, 2012

This is getting to ba a tradition at our house! When the peppers and tomatoes come in, we know just what we are going to do with at least some of them! Since I know the sausage stuffing will fill lots of peppers, I have lots on hand. Wonderful way to enjoy the fruits of your garden, and it freezes really well, too. So nice to reach into the freezer on a cold winter night and bring out something that tastes so fresh and so delicious! The turkey sausage is great, too.

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Reviewer:

Kathycooks

Reviewed: Sep. 8, 2012

There were just the 2 of us, so did some minor changes but kept the basic recipe. I used 1 pound of Bob Evan's Italian sausage and that was plenty. To the sausage, halved all other ingredients, plus added some pepper flakes for a little heat to take the place of the hot sausage. Made the whole recipe of sauce and I am glad that I did. Topped with mozarella cheese halfway through baking. These were the bomb! Stuffed 12 medium banana peppers, so plenty left.

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Reviewer:

Maggie

Cooking Level: Expert

Reviewed: Aug. 20, 2012

Although I like hot Italian sausage, I found the meat mixture dense and heavy. Like a ball of concrete in the stomach.

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Reviewer:

bonnie53

Cooking Level: Expert

Reviewed: Aug. 20, 2012

Excellent recipe! Difficult to convince husband to try something new, but he did and he loved it! May not mean much to any of you, but trust me, that is the best review I could possibly give it. Try it and you won't be sorry!

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Reviewer:

kellythomas

Reviewed: Aug. 19, 2012

Way too much stuffing! 1# saugage is plenty. I also added gaglic,ricotta cheese and sharp chedder. All that made 20 peppers. over all it was verry good! COOK WELL MY FRIENDS!

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