Reviewed: Nov. 25, 2009

Loved this recipe! WISH I read the review about using gloves when removing the seed! DH would not buy all the peppers required, saying try 1/2 a batch first, picking my battles--I agreed. The guys at work liked them so well they went to the store and bought the additional peppers to make the rest of the recipe! I've given copies of the recipe to everyone who ate them, with a warning to use gloves while removing the seeds from the peppers. Soaking my fingers in alcohol is helping relieve the burn.

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karen blackwell

Cooking Level: Intermediate

Home Town: Bristol, Tennessee, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Nov. 13, 2009

The only changes I made were to use turkey sausage, I mixed the parm into the filling and topped with bread crumbs instead. I took them to a potluck and almost everyone asked for the recipe!! They were a hit!!!

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Lovinlife

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

We used pepperoncini instead of jalapenos and broiled them in the oven. So good!

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chel79

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Lakeville, Minnesota, USA

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Reviewed: Sep. 14, 2009

Wow - so good and EASY!! I used hot turkey italian sausage and they were wonderful! Nice low carb appetizer!

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Yvonne

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Sep. 12, 2009

Such a tasty treat. It's nice to have a jalapeno "popper" that isn't deep fried.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Jul. 19, 2009

These were a hit!! I did make some changes to suit our tastes as follows...I added to the cooked sausage some garlic powder, basil, cayenne pepper, celery seed, bacon bits, diced red and green peppers and a little parmesan cheese. Removed from heat and added cream cheese. Filled the halved peppers and sprinkled with parmesan prior to baking. They were awesome!!

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Jun. 26, 2009

Made these for apps for a party, and everybody raved over them. I used pre-cooked habanero sausage, and they added a nice flavor.

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Mr. Big Business

Cooking Level: Expert

Home Town: Lonaconing, Maryland, USA

Living In: Warrenton, Virginia, USA

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Reviewed: May 8, 2009

These were so good. I made them for a Super Bowl party and they were gone before the game started!! I only got to eat half of one before someone snatched the other half out of my hand! Didn't change thing and I can't wait to pick jalapenos out of my garden to make this again.

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ruhty40t

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Reviewed: Apr. 26, 2009

These were REALLY good. We made about 20 peppers, half jalapeno and half mini sweet; we also used hot turkey sausage. It was a hit.

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KLS

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Reviewed: Feb. 18, 2009

This recipe was great, I used it as a meal and added rice to it. I also used a variation of red yellow orange and green peppers along with the hot pepper. My whole family from Granny mom and kids ate it up! Yummy

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brownie1982

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Reviewed: Dec. 23, 2008

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!!

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Wendy

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

This is a fantastic recipe! So easy and delicious! I can't wait to take it to a Mexican-themed dinner tonight as an appetizer.

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Summerbeach

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Reviewed: Oct. 20, 2008

The best appetizer ever!!!! I took them to a birthday party and they were the hit of the party. People were literally eating them and dancing in place. I made 30 and they were gone in 10 minutes. Next time I will have to make more. I also wanted to point out that I didn't melt the cheese, I just added it to the well drained sausage at room temp and and mix with a spoon until smooth. I baked them at 375 for 25 minutes and they came out toasty brown from the parmesan cheese that I used to top them. As I was leaving the party I was overwhelmed with compliments.

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michellej

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Reviewed: Oct. 10, 2008

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.

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SUZANNEFRANCES

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Reviewed: Oct. 9, 2008

This recipe has a unique flavor. I liked the taste, but needed to reduce the jalapenos by half. Otherwise, get the TUMS out!

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MRS. T

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Reviewed: Oct. 8, 2008

I only like jalepenos in salsa, but these were awesome, making them for a party tonight!

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 5, 2008

simply amazing and easy to make everyone loved them!!!!!!!!!!!!!

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DEBRAMAE

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Cranston, Rhode Island, USA

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Reviewed: Oct. 3, 2008

I have been making this recipe for about a year now. I use mild banana peppers instead of the jalapeno and make them on the grill. My husband can't get enough of them. The filling is so simple with awesome flavor!

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boys2

Cooking Level: Intermediate

Home Town: Ashville, Pennsylvania, USA

Living In: Patton, Pennsylvania, USA

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Reviewed: Oct. 1, 2008

Made these last night and everyone loved them from teens to adults. Used cream cheese since I couldn't find Neufchatel cheese and breakfast sausage. Not to hot! Thanks James W.

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RTWINANS

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 30, 2008

My peppers were very small so I scaled the filling down to 3 servings. Quite time consuming to remove the seeds. I made sure to wear food safe gloves. Hubby LOVED them! Due to the small pepper size, he said they were wicked hot!

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