Dec 31, 2010
UPDATE...I made these a couple of days ago and made half of them as stuffed mushrooms..just pulled of the stems stuffed them with the cream cheese/sausage mixture, topped with some grated asaiago cheese and baked for 20 minustes at 350 desgrees..they were as good as the pepper without the work of cutting up and seeding! These peppers were sooo easy and everyone loved them. I bought a container of the small sweet peppers (about 10 red/orange/yellow), for those who don't like hot, and also did 10 small jalapeno peppers, and between the two, I had exactly the right amount of pork/cheese filling. Couldn't find the cheese it called for so I used a block of cream cheese. It was nice because I had hot peppers for those that liked the bite, but also the small sweet peppers for those who did not. One of the best recipes I have gotten off this site.. am making again for a get together on Boxing day. Try it.. you'll like it!! Just a side note.. made these again, and added a little bit of chopped red & green sweet pepper into the sausage mix for some colour in the filling. I am making (by request) again for my daughter's engagement party! Great recipe!!
—Wendy
